Chickpea & Couscous Mediterranean Bowl topped with our homemade tahini dressing. This recipe is quick, easy to make, and is absolutely delicious. Couscous is rich in protein, vitamins, and minerals and is well complemented by chickpeas and sautéed vegetables.

Ingredients

Serves: 3-4 Time: 45 minutes

Chickpea & Couscous Mediterranean Bowl

• 1 can chickpeas, drained & rinsed
• 1/2 yellow onion, diced
• 1/2 bell pepper, diced
• 1 small squash, diced
• Salt & pepper to taste
• 1 tsp marjoram
• 1 1/2 tsp garlic powder
• 1/2 tsp paprika
• 2 small cucumbers, diced
• 1 cup couscous
• 1 1/2 vegetable broth
• Optional toppings: chopped parsley, tahini sauce

Directions

1. Prepare the onion, pepper, and squash. Chop up the cucumber and set aside in a small bowl.
2. Lay the beets and tomatoes out onto a baking tray.
3. In a large skillet, set heat to medium.
4. Once hot, add the olive oil and sauté the onions for about 5 minutes.
5. Then, add the squash and pepper and continue to stir for another 5-7 minutes.
6. Add the chickpeas and seasonings, stir for another 2-3 minutes before adding the red wine vinegar.
7. Cook the vegetables until lightly tender and then remove from heat.
8. In a separate medium pot, add the vegetable broth and bring to a boil.
9. Once boiling, add the couscous and stir together for 5-7 minutes.
10. Set heat to low, cover with a lid, and simmer for 15-20 minutes. The couscous will absorb the liquid quickly, so stir occasionally and add more broth or water as needed.
11. Serve the chickpeas and vegetables with the couscous and cucumber, top with tahini and parsley if desired, and enjoy!

Nutrition Information

Nutrition Disclaimer

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Yellow Curry with a touch of heat and cooked with onion, mushroom, carrots, and tempeh served over rice or with naan bread. For a grain-free option, serve with lentils instead of rice or bread, and see milk substitutions below.

Ingredients

Serves: 4 Time: 45 minutes

Yellow Curry

• 1 yellow onion, diced
• 3 medium carrots, diced
• 2-3 garlic cloves, minced
• 2 cups cauliflower, chopped
• 1 cup mushrooms, sliced
• 1 (14 oz) can lite coconut milk*
• 1/2 package tempeh, cubed (optional)
• 1 Heaping Tbs yellow curry paste
• 1/4 tsp red chili flakes (optional)
• 2 tsp ground ginger
• 1 tsp garlic powder
• Salt and black pepper to taste
• 1 Tbs lemon juice
• 2 Tbs olive oil or ghee
• Optional toppings: chopped cilantro

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

1. Begin by preparing your vegetables.
2. In a large pot, set heat to medium-high. Once hot, add the olive oil or ghee.
3. Once the oil is hot enough, begin sautéeing the onions and cook for 5 minutes.
4. Next, add the carrot and garlic and cook for 3-5 minutes.
5. Add the mushrooms, cauliflower, and tempeh, and together for 5-7 minutes. Continue stirring together until all the vegetables are lightly tender.
6. Next, add the seasonings and curry paste and stir for 1 minute before adding the coconut milk and lemon juice.
7. Bring the mixture to a simmer, cover it with a lid, and turn the heat low for 10 minutes.
8. Serve over rice or with naan bread; top with minced cilantro if desired.