The Low Carb Jumpstart

Couscous Bowls

This satisfying meal is equally good made with traditional couscous or the larger, pearl-sized Israeli couscous. Feel free to experiment with whatever vegetables you have on hand. Creamy homemade Tahini Dipping Sauce serves as a flavorful finishing touch for these quick bowls.

From Forks Over Knives Family


  • 2 cups
    low-sodium vegetable broth
  • ½ tsp
    cumin seeds
  • 2 cups
    whole wheat couscous or Israeli couscous
  • sea salt, to taste
  • Freshly ground black pepper, to taste
  • 9-10 cups
    romaine lettuce
     cut into 1-inch pieces
  • 1
    15-oz. can chickpeas
     rinsed and drained
  • 1
    medium cucumber
     finely chopped (1 ½ cups)
  • 1
    medium tomato
     finely chopped (1 cup)
  • 1
    medium red onion
     thinly sliced (1 cup)
  • 2 tbsp
    fresh parsley
     finely snipped
  • 1 tbsp
    lemon juice
  • 1 ½ cups
    Tahini Dipping Sauce


  1. In a small saucepan bring broth and cumin seeds to boiling. Stir in couscous. Return to boiling; remove from heat. Cover and let stand 15 minutes or until broth is absorbed. Fluff with a fork. Season with salt and pepper.

  2. Divide lettuce, chickpeas, cucumber, tomatoes, onion, and couscous among eight bowls. Sprinkle with parsley and lemon juice, and drizzle with Tahini Dipping Sauce.