Moroccan Couscous Buddha Bowl

Moroccan Couscous Buddha Bowl

Fluffy spiced couscous piled with roasted vegetables, chickpeas, and a tangy lemon-tahini drizzle.

Total 45 min Makes 4 servings Calories 520/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Sesame

This Buddha bowl layers cinnamon-and-cumin-scented couscous with caramelized roasted carrots and chickpeas, fresh herbs, and a bright lemon-tahini sauce. It balances warm spices with cool, crisp toppings, making it a satisfying vegetarian lunch or light dinner. The components can be prepped ahead and assembled quickly for busy weeknights.

Ingredients

  • 1 1/2 cups dried couscous
  • 1 1/2 cups vegetable broth
  • 1 tablespoon olive oil, for the couscous
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 pound carrots, peeled and cut into 1/2-inch sticks
  • 1 red onion, cut into wedges
  • 1 can chickpeas, drained, rinsed, and patted dry (15 ounce can)
  • 2 tablespoons olive oil, for roasting
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin, for vegetables
  • 1/2 teaspoon salt, for vegetables
  • 1/4 teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/3 cup tahini
  • 1/4 cup warm water
  • 3 tablespoons lemon juice
  • 1 clove garlic, minced
  • 1/4 cup pomegranate seeds

Method

  1. Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

  2. Toss the carrots, red onion, and chickpeas with 2 tablespoons olive oil, coriander, paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, and black pepper on the prepared baking sheet.

  3. Roast the vegetables and chickpeas, stirring once halfway through, until the carrots are tender and lightly browned at the edges, 20 to 25 minutes.

  4. Scatter the cherry tomatoes over the vegetables for the final 5 minutes of roasting to soften slightly.

  5. While the vegetables roast, bring the vegetable broth, 1 tablespoon olive oil, cinnamon, 1/2 teaspoon cumin, and 1/4 teaspoon salt to a boil in a 6-quart saucepan.

  6. Stir in the couscous, cover, remove from heat, and let stand until the liquid is absorbed, about 5 minutes.

  7. Fluff the couscous with a fork and set aside.

  8. Whisk together the tahini, warm water, lemon juice, and garlic in a small bowl until smooth, adding more water a teaspoon at a time if needed to reach a drizzle-able consistency.

  9. Divide the couscous among four bowls and top with the roasted vegetables, chickpeas, and tomatoes.

  10. Sprinkle each bowl with feta, parsley, mint, and pomegranate seeds, then drizzle with the lemon-tahini sauce before serving.

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    Moroccan Couscous Buddha Bowl

    This Buddha bowl layers cinnamon-and-cumin-scented couscous with caramelized roasted carrots and chickpeas, fresh herbs, and a bright lemon-tahini sauce. It balances warm spices with cool, crisp toppings, making it a satisfying vegetarian lunch or light dinner. The components can be prepped ahead and assembled quickly for busy weeknights.

    45 min 4 servings 520 cal

    Ingredients

    • 1 1/2 cups dried couscous
    • 1 1/2 cups vegetable broth
    • 1 tablespoon olive oil, for the couscous
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon salt
    • 1 pound carrots, peeled and cut into 1/2-inch sticks
    • 1 red onion, cut into wedges
    • 1 can chickpeas, drained, rinsed, and patted dry (15 ounce can)
    • 2 tablespoons olive oil, for roasting
    • 1 teaspoon ground coriander
    • 1 teaspoon paprika
    • 1/2 teaspoon ground cumin, for vegetables
    • 1/2 teaspoon salt, for vegetables
    • 1/4 teaspoon black pepper
    • 1 cup cherry tomatoes, halved
    • 1/2 cup crumbled feta cheese
    • 1/4 cup fresh parsley, chopped
    • 1/4 cup fresh mint, chopped
    • 1/3 cup tahini
    • 1/4 cup warm water
    • 3 tablespoons lemon juice
    • 1 clove garlic, minced
    • 1/4 cup pomegranate seeds

    Method

    1. 1

      Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

    2. 2

      Toss the carrots, red onion, and chickpeas with 2 tablespoons olive oil, coriander, paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, and black pepper on the prepared baking sheet.

    3. 3

      Roast the vegetables and chickpeas, stirring once halfway through, until the carrots are tender and lightly browned at the edges, 20 to 25 minutes.

    4. 4

      Scatter the cherry tomatoes over the vegetables for the final 5 minutes of roasting to soften slightly.

    5. 5

      While the vegetables roast, bring the vegetable broth, 1 tablespoon olive oil, cinnamon, 1/2 teaspoon cumin, and 1/4 teaspoon salt to a boil in a 6-quart saucepan.

    6. 6

      Stir in the couscous, cover, remove from heat, and let stand until the liquid is absorbed, about 5 minutes.

    7. 7

      Fluff the couscous with a fork and set aside.

    8. 8

      Whisk together the tahini, warm water, lemon juice, and garlic in a small bowl until smooth, adding more water a teaspoon at a time if needed to reach a drizzle-able consistency.

    9. 9

      Divide the couscous among four bowls and top with the roasted vegetables, chickpeas, and tomatoes.

    10. 10

      Sprinkle each bowl with feta, parsley, mint, and pomegranate seeds, then drizzle with the lemon-tahini sauce before serving.