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Chickpeas Couscous Bowl Colorful bowl of toasted pearl couscous mixed with shredded beets, topped with Mediterranean spiced chickpeas, and drizzled with cucumber raita.
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Chickpeas Couscous Bowl

This vibrant bowl features nutty pearl couscous topped with a fresh raw beet salad, balancing earthy sweetness with bright lemony flavor. Warm Mediterranean-spiced chickpeas add hearty protein and savory depth, while a cool cucumber-yogurt dressing offers refreshing contrast. It's a wholesome, colorful meal ideal for meal prep, light lunches, or satisfying plant-based dinners.
Course Dinner Lunch
Cuisine Mediterranean
Keyword Mediterranean salad
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients

Beet Pearl Couscous Salad

  • 1 cup pearl couscous
  • 1 tbsp olive oil
  • 11/2 cups vegetable broth or water
  • 1/2 medium raw beet finely shredded
  • 2 tsp lemon juice
  • ½ tsp ground cumin powder
  • 2 tbsp chopped cilantro
  • 1/4 cup chopped red onions
  • 1/3 cup cucumber diced
  • 1 small clove of garlic minced
  • Salt to taste

Mediterranean Chickpeas

  • 1 can chickpeas drained & rinsed
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 1 tsp dried oregano
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • 1 tbsp lemon juice
  • Salt & pepper

Yogurt Cucumber Dressing

  • 1/2 cup plain yogurt or vegan yogurt
  • 2 tbsp grated cucumber squeezed dry
  • 1 tbsp chopped cilantro or mint
  • 1/4 tsp cumin powder
  • salt and pepper taste

Instructions

Toast & Cook the Pearl Couscous

  • Heat olive oil in a saucepan.
  • Add couscous and toast:
  • Stir 3–4 minutes until lightly golden & nutty
  • Add broth or water, plus a pinch of salt.
  • Simmer covered:
  • Cook 10–12 minutes until tender
  • Fluff with a fork.
  • Cool it down a little bit.

Prepare Beet Salad

  • In a bowl, mix Shredded beet, lemon juice, cumin powder, red onions, cilantro, cucumber, salt, and pepper
  • Let's sit for 5–10 minutes.
  • Fold in the beet mixture into the couscous. While the couscous is still warm. (The heat will: Release beet juices, naturally dye couscous ruby pink/red)
  • Taste and adjust salt.

Cook Mediterranean Chickpeas

  • Heat olive oil in a skillet.
  • Add garlic and sauté briefly.
  • Add chickpeas, oregano, cumin, paprika, and salt & pepper
  • Cook 5–7 minutes until slightly crispy.
  • Finish with lemon juice.

Yogurt Cucumber Dressing

  • In a bowl, mix yogurt, cucumber, cilantro or mint, salt, and cumin, or you can blend everything for a smooth texture.
  • Chill until ready to serve.

Assemble the Nourish Bowl

    Layer

    • Red beet couscous
    • Warm Mediterranean chickpeas
    • -Generous drizzle of yogurt cucumber dressing on top.

    Optional toppings:

    • Cucumbers
    • Tomatoes