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

Active: 35 min Total: 35 min
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!


  • 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


  1. 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)
  2. Make vinaigrette - Dice shallots. Whisk shallots with mustard and vinegar. Add olive oil while whisking. (Can be done up to 5 days ahead)
  3. Make za’atar yogurt - Stir za’atar and lemon juice into yogurt. (Can be done up to 5 days ahead)
  4. Spinach / Tomatoes / Cucumbers - Prep as directed. Store spinach in one container. Combine tomatoes and cucumbers in another container. (Can be done 1 day ahead)
  5. Avocados - Chop avocados.
  6. Make salad - Toss tomatoes, cucumbers, and avocados with vinaigrette. Season with some salt and pepper.
  7. Lentils - If using canned lentils, drain and rinse.

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  1. 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.
  2. If couscous was made ahead, reheat in the microwave (reserve half if doubled).
  3. Assemble bowls with couscous topped with lentils. Add tomato, cucumber, and avocado salad and finish with za’atar yogurt.



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