Couscous Bowl with grilled vegetables as a fresh summer recipe for warm days, barbecues and light cuisine
Summer Recipe

Couscous Bowl with Grilled Vegetables

Couscous is made from vegetable stock and served with grilled zucchini, bell peppers, chickpeas and lemon tahini sauce. Loosen couscous with a fork after soaking and add vegetables and sauce in portions only afterwards. Bulgur can replace couscous, roasted almonds complement the bowl with crispness.

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Total time 35 min
Calories 470 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Couscous Bowl with grilled vegetables step by step

After soaking, loosen the couscous with a fork and add the vegetables and sauce in portions. Couscous swells in vegetable stock and is served with grilled zucchini, bell peppers, chickpeas and lemon-tahini sauce. Bulgur can replace couscous, roasted almonds complement the bowl with added crunch.

Quick Dinners Mediterranean Cuisine Vegetarian Dinners Lunch

Recipe

Couscous Bowl with Grilled Vegetables

Couscous is cooked in vegetable stock and served with grilled zucchini, bell peppers, chickpeas and lemon tahini sauce. Loosen couscous with a fork after soaking and add vegetables and sauce in portions only afterwards.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Courgettes: dice. Peppers: dice. Chickpeas: drain. Lemon: squeeze out.

  2. 2

    Prepare

    Couscous is swollen in vegetable broth and served with grilled zucchini, bell peppers, chickpeas and lemon tahini sauce.

  3. 3

    Check for doneness

    Loosen couscous with a fork after soaking and add vegetables and sauce in portions only afterwards.

  4. 4

    Serve

    Loosen the couscous in bowls and spread the still warm grilled vegetables on top. Finally, add the tahini-lemon dressing and parsley to keep the individual ingredients recognisable.

Kitchen know-how

Tips for Couscous Bowl with Grilled Vegetables

Important for couscous bowl with grilled vegetables

Loosen couscous with a fork after soaking and add vegetables and sauce in portions only afterwards.

Variations

How to adapt this recipe

Bulgur can replace couscous, and roasted almonds add crunch to the bowl.

Nutrition per serving

470kcal
62.0 gCarbohydrates
15.0 gProtein
18.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Couscous Bowl with Grilled Vegetables

Weigh couscous, prepare vegetable stock and keep zucchini separate. Start the main cooking process for couscous bowl with grilled vegetables only afterwards.

Loosen couscous with a fork after soaking and add vegetables and sauce in portions only afterwards.

Cool the couscous bowl covered with grilled vegetables. Important for the texture: Loosen the couscous after soaking with a fork and add vegetables and sauce in portions only afterwards. Eat leftovers the following day if possible.

Bulgur can replace couscous, and roasted almonds add crunch to the bowl.

Keep cooking

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