This one-pot recipe for Mediterranean Couscous is packed with fresh vegetables that give it a vibrant look and a zesty taste! It is a plant-based meal that will certainly bring your family to the table.
1/4 cup lemon juice
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh parsley
3 tablespoons tahini paste
1 teaspoon water
Pepper to taste
1 1/2 cups water
1 1/2 cups couscous
1/2 cup diced tomato
1/2 cup cooked chickpeas
1/2 cup diced cucumbers
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/4 cup diced green beans
1/4 cup green olives, pitted and quartered
1/4 cup roasted peanuts, chopped
Place dressing ingredients into a bowl and then whisk until blended.
Mix couscous, tomato, chickpeas, bell peppers, and olives in a large metal mixing bowl
In a saucepan, add vegetable stock and green beans. Heat vegetable stock over high heat until it boils. Pour stock into the metal bowl and shake the bowl so couscous settles into liquid.
Cover bowl with foil and let couscous stand for 10 minutes.
Fluff couscous with a fork.
Slowly pour dressing into the mixture and garnish with peanuts. Serve warm or cold.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.