Discover a vibrant and nutritious Couscous Bowl
Today, I'm excited to share a vibrant and nutritious dish that will add a burst of flavour and colour to your meals: the Couscous Bowl with Beans, Avocado, Pomegranate, and Yogurt. This delightful bowl combines the fluffy texture of couscous with the hearty richness of beans, the creamy goodness of avocado, the juicy tang of pomegranate seeds, and the refreshing touch of yogurt. Perfect for a quick lunch or a light dinner, this couscous bowl is not only visually stunning but also packed with nutrients to keep you energized and satisfied.
Couscous Bowl Recipe
1-2 servings, 15-20 minutes
Ingredients
- 1/2 cup black beans
- 1/2 cup pomegranate seeds
- 1 cup couscous
- 1/2 avocado
- 2 tablespoons Greek yogurt
- 1 tablespoon lemon juice
- 1 handful mustard-microgreens
Instructions
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Prepare the Couscous: In a medium-sized pot, bring 1 cup of water (or vegetable broth for extra flavour) to a boil. Add 1 cup of couscous to the boiling water, stir, cover, and remove from heat. Let it sit for about 5 minutes until the couscous has absorbed all the liquid. Fluff the couscous with a fork to separate the grains and set aside.
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Prepare the Black Beans: If using canned black beans, drain and rinse them thoroughly under cold water. Set aside to drain completely.
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Prepare the Avocado: Cut the avocado in half, remove the pit, and scoop out the flesh. Dice the avocado into small cubes and sprinkle with a little lemon juice to prevent browning.
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Mix the Dressing: In a small bowl, combine 2 tablespoons of Greek yogurt with 1 tablespoon of freshly squeezed lemon juice. Mix well until smooth and creamy.
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Assemble the Couscous Bowl: Divide the cooked couscous evenly into serving bowls. Top each bowl with black beans, diced avocado, and pomegranate seeds. Add a dollop of the Greek yogurt dressing to each bowl. Garnish with a handful of mustard microgreens
- Season and Serve: Season with salt and pepper to taste. Serve immediately and enjoy your vibrant, nutritious couscous bowl!
