Main dishes

Couscous Buddha bowl

20 min Cook
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Couscous Buddha bowl

We love Buddha bowls. They’re perfect for when you need to finish up ingredients in the kitchen, and they bring a lot of flavor to the table. To prepare our couscous Buddha bowl, we have followed the tips from our previous guide, “Secrets to prepare a perfect Buddha bowl.”

We have used:

  • Base: turmeric-flavored couscous;
  • Protein: cooked chickpeas;
  • Vegetables: steamed green beans, lettuce, mache, and tomatoes;
  • Healthy fats: olive oil;
  • Dressing: carrot sauce (read the recipe here).

Why it works: This combination is very satisfying: green beans and carrot sauce marry perfectly, and the couscous acts as a sponge to soak up all the flavors. Even if you’re not a fan of couscous, we guarantee you’ll go for seconds!

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Couscous Buddha bowl

Couscous Buddha bowl

corinthian
This Buddha bowl is a satisfying mix of Mediterranean flavors: with a carrot sauce base and a layer of turmeric couscous, it has a topping of fresh greens, tomatoes, cooked chickpeas and steamed green beans. You won't stop eating it!
prep time
10 min
cooking time
20 min
servings
4
total time
30 min

Equipment

  • Steamer

  • Knife

  • Bowl or sauce pot with a lid

Ingredients

  • 1/2 cup Carrot sauce

  • 250 g turmeric couscous

  • 200 g green beans

  • 1 cup lettuce

  • 1/2 cup mache

  • 8 cherry tomatoes

  • 1/2 can cooked chickpeas

  • 1 teaspoon butter (or plant-based alternative)

  • 1 1/2 cup hot vegetable broth

  • 2 tablespoons extra-virgin olive oil

  • Salt and pepper, to taste

Instructions

1

Steam the green beans

Rinse well the green beans, chop off the stems, and steam them in a vegetable steamer (you can boil them otherwise) until they're tender (15-20 min). When they're ready, take off the heat, drain, and set aside to cool.
2

Cook the couscous

Transfer the couscous into a bowl or a pot with a lid. Add the hot vegetable broth and the butter. Stir gently, then close the lid and set aside to rest for 5-6 minutes. When the water is completely absorbed, take off the lid and gently fluff up the couscous with a fork.
3

Prep the toppings

Rinse and gently pat dry the lettuce and mache. Rinse the tomatoes and slice them thinly. Drain the chickpeas and rinse them well.
4

Compose the bowl

Lay a generous layer of carrot sauce at the bottom of the bowl. Add a layer of couscous over it, then position the toppings (if the green beans are too long, cut them in a half or smaller pieces - they'll be easier to eat!). Season with olive oil, salt, and pepper, to taste. Sprinkle the green beans with a little more carrot sauce.
5

Serve or store

Eat immediately, or refrigerate in a closed container for 2 days. Enjoy!

Notes

If you have plain couscous, add a teaspoon ground turmeric to the vegetable broth.
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Condiments

Carrot sauce

15 min Cook
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