Middle Eastern Lentil and Couscous Bowls
with tomato, cucumber, and avocado salad

Name: Middle Eastern Lentil and Couscous Bowls
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup Stock, any type (sub water); 1/4 tsp Salt; 2 Tbsp Butter; 3/4 cup Couscous, uncooked; 1 tsp Za'atar; 1 tsp Lemon juice; 3/4 cup Yogurt, plain or Greek; 2 oz Baby spinach, chopped; 1 1/2 cups Lentils, pre-cooked (look for vacuum-packed or canned); 1 Tbsp Oil, cooking; 1/2 tsp Coriander, ground; 1/2 tsp Cumin, ground; 1 clove Shallots, diced; 1/4 tsp Mustard, Dijon; 1 tsp Vinegar, red wine; 1 Tbsp Oil, olive; 1 Tomatoes, medium, diced; 10 oz Cucumbers, diced; 1 Avocados, chopped

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Middle Eastern Lentil and Couscous Bowls

These bright, colorful bowls get an extra flavorful finish from za'atar-spiced yogurt. Like most grain bowls, these can easily be customized to add any extra produce that you're finding at the farmer's market or in your own garden!

Proteins

Beans, lentils

Cuisines

Middle Eastern / North African

Ingredients

Metric

Servings:

Couscous:

Stock, any type - 1 cup (sub water)
Salt - 1/4 tsp
Butter - 2 Tbsp
Couscous, uncooked - 3/4 cup

Lentil and Couscous Bowls with Za’atar Yogurt:

Za'atar - 1 tsp
Lemon juice - 1 tsp
Yogurt, plain or Greek - 3/4 cup
Baby spinach - 2 oz , chopped
Lentils, pre-cooked - 1 1/2 cups (look for vacuum-packed or canned)
Oil, cooking - 1 Tbsp
Coriander, ground - 1/2 tsp
Cumin, ground - 1/2 tsp

Tomato, Cucumber, and Avocado Salad:

Shallots - 1 clove , diced
Mustard, Dijon - 1/4 tsp
Vinegar, red wine - 1 tsp
Oil, olive - 1 Tbsp
Tomatoes, medium - 1 , diced
Cucumbers - 10 oz , diced
Avocados - 1 , chopped

Prep

Make couscous - (Double if making Wednesday’s meal.) Combine stock, salt, and butter in a saucepan. Cover and bring to a boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
Make vinaigrette - Dice shallots. Whisk shallots with mustard and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
Make za’atar yogurt - Stir za’atar and lemon juice into yogurt. (Can be done up to 5 days ahead)
Spinach / Tomatoes / Cucumbers - Prep as directed. Store spinach in one container. Combine tomatoes and cucumbers in another container. (Can be done 1 day ahead)
Avocados - Chop avocados.
Make salad - Toss tomatoes, cucumbers, and avocados with vinaigrette. Season with some salt and pepper.
Lentils - If using canned lentils, drain and rinse.

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Make

Heat a skillet with cooking oil over medium-high heat. Add lentils and spinach with coriander and cumin. Saute until lentils are fragrant and spinach is wilted, ~5 minutes.
If couscous was made ahead, reheat in the microwave (reserve half if doubled).
Assemble bowls with couscous topped with lentils. Add tomato, cucumber, and avocado salad and finish with za’atar yogurt.

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