Couscous Bowl

Today I'm excited to share a versatile and nutritious dish that will add an explosion of flavor and color to your meals: the couscous bowl with beans, avocado, pomegranate, and yogurt. This wonderful bowl combines the fluffy texture of couscous with the hearty richness of beans, the creamy goodness of avocado, the juicy pomegranate seeds, and the refreshing touch of yogurt. Perfect for a quick lunch or a light dinner, this couscous bowl is not only visually appealing but also packed with nutrients.

Couscous Bowl Recipe

Ingredients

• 1/2 cup black beans
• 1/2 cup pomegranate seeds
• 1 cup of couscous
• 1/2 avocado
• 2 tablespoons Greek yogurt
• 1 tablespoon of lemon juice
• 1 handful of mustard microgreens

Instructions

1. To prepare couscous : In a medium saucepan, bring 1 cup of water (or vegetable broth for added flavor) to a boil. Add 1 cup of couscous to the boiling water, stir, cover, and remove from the heat. Let it stand for about 5 minutes, or until the couscous has absorbed all the liquid. Fluff the couscous with a fork to separate the grains and set aside.

2. Preparing black beans : If using canned black beans, drain them and rinse them thoroughly under cold running water. Let them drain completely and set them aside.

3. To prepare the avocado : Halve the avocado, remove the pit, and scoop out the flesh. Cut the avocado into small cubes and drizzle with a little lemon juice to prevent browning.

4. Mix the dressing : In a small bowl, combine 2 tablespoons of Greek yogurt with 1 tablespoon of freshly squeezed lemon juice. Stir well until a smooth and creamy mixture is formed.

5. Assemble the couscous bowl : Divide the cooked couscous evenly between serving bowls. Top each bowl with black beans, diced avocado, and pomegranate seeds. Add a dollop of Greek yogurt dressing to each bowl. Garnish with a handful of mustard microgreens .

6. Season and serve : Season with salt and pepper to taste. Serve immediately and enjoy your delicious, nutritious couscous bowl!