Healthy food doesn’t have to be boring and bland. This bowl is full of different textures, flavors, colors, and nutrients! Start with a carb base of couscous, Israeli couscous (what I use), quinoa, or rice and top with my za’atar marinated chicken or eggplant, vegetables, and flavorful pesto dressing for a well-balanced, filling meal.

The best part about this dish is its customizability. Sub in whichever vegetables are preferred or accesible. In the summer, I would be using mostly homegrown produce. I was able to use the remaining radish and cabbage that I harvested at Christmastime along with some of my frozen pesto! Top with additional Calabrian chilies for an extra punch of heat!

Mediterranean Couscous Bowl

Recipe by Renaissance DanCourse: Lunch, DinnerCuisine: Greek, HealthyDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

10

minutes

Calories

460

kcal

Customizable, easy and healthy, these bowls are the perfect weeknight dinner.

Ingredients

• 2 cups Israeli couscous

• za’atar grilled chicken/eggplant*

• 1 red onion, sliced thinly

• 1 red bell pepper, sliced thinly

• 1/2 green bell pepper, sliced thinly

• 1 pint cherry tomatoes, quartered

• 2 English cucumbers, chopped

• 3/4 cup kalamata olives, halved

• 1 daikon radish, sliced thinly (optional)

• 2 cups shredded red cabbage, sliced thinly (optional)

• 3/4 cup crumbled feta cheese

• 1 15 oz. can chickpeas, drained

• Parsley, more Calabrian chilies to garnish

• Dressing

• juice of 2 lemons, about 1/3 cup

• 2 tbsp tahini

• 2 tbsp chopped Calabrian chilies

• 3 tbsp pesto

• 2 tbsp honey

• 1/4 cup olive oil

• 2 tsp freshly ground black pepper

Directions

• Cook couscous according to package instructions. Prepare chicken/eggplant.
• Arrange onion, bell peppers, tomatoes, cucumbers, radish, cabbage, olives, chickpeas, and feta on a large chopping board.
• Dice chicken, and divide couscous among serving bowls.
• Top couscous with desired amounts of onion, peppers, tomatoes, cucumbers, radish, cabbage, olives, chickpeas, feta, and chicken. Drizzle on dressing.
• Top with parsley and optional chilies.
• Dressing
• In a small measuring cup or bowl, combine lemon juice, tahini, Calabrian chilies, pesto, and honey.
• Whisk in olive oil and season with black pepper.

Notes

• Calorie count does not include chicken/eggplant.
• If vegan/vegetarian, sub in eggplant for chicken and omit feta cheese.
• Feel free to change up toppings. I used the final cabbage and radish from last year’s garden!