Couscous is made from semolina or wheat flour. This is a healthy recipe for making a Buddha bowl using pearl couscous with is bigger than regular couscous and is shaped like little balls. It has a slightly chewy texture and is also known as Israeli couscous. You can swap any grains if you prefer. Brown rice, quinoa, farro, freekeh, bulgar wheat, spelt or regular couscous will work just as fine. You can keep the sweet potatoes raw and cut it in thin strips instead. This recipe uses the leftovers from my previous post of BBQ tofu. @sarchakra
PREP TIME: 20 mins
COOK TIME: 45 mins
YIELDS: SERVES OR MAKES 2-3
- Pearl couscous 6 oz
- Olive oil 3 tbsp
- Sesame oil 1 tbsp
- Sea salt
- Turmeric 1 tsp
- Cumin powder 1 tsp
- Juice of 1 lemon
- Sweet potatoes 1 small, cut into thin rounds
- Roasted garlic 1 tbsp (see notes below)
- Red onions 1 small, sliced
- Roma tomato 1, cut into rounds
- English cucumber ½ cut into thin sticks
- Cauliflower florets 1 cup
- BBQ tofu (check previous post) https://sarchakra.com/2020/04/14/paprika-barbecue-tofu-triangles/
- Roasted sunflower seeds 2 tbsp
- Spring onions 2-3 tbsp chopped, for sprinkling
- In a pan add 2 cups of water. Put couscous with 1 tbsp of olive oil and bring to a boil. Cover and cook for 8 minutes stirring occasionally. Turn the gas off and keep it covered for 10 mins. Fluff couscous and add 1 tbsp of olive oil, lemon juice and roasted garlic. Keep aside.
- While couscous is cooking, heat 1 tbsp of olive oil. Sauté sweet potato rounds on medium heat till golden on both sides. Keep aside.
- In the remaining oil add cauliflower, salt, turmeric and a pinch of cumin powder. Cook for 5-6 minutes till done. Keep aside.
- Assembly: put couscous in a bowl and spread it out evenly. Top with rounded sweet potatoes, sautéd cauliflower, bbq tofu, cucumber sticks, sliced onions and tomatoes.
- Drizzle sesame oil.
- Serve sprinkled with spring onions and toasted sunflower seeds.
- 1 garlic head
- Pepper 1 tbsp
- Olive oil 1 tbsp
Roasted garlic takes about 40 minutes in the oven at 400°. I had some in the fridge that I made before so added it in to the pearl couscous. You can substitute with garlic flakes if you don’t have the time to roast. Roasting itself is pretty simple. Heat the oven at 400° . Slice the top of the head of the garlic and drizzle some olive oil, salt and pepper. Wrap in a foil and put the garlic on a tray. Roast for 40 mins. That’s it, you’re done. When cooled, squeeze the soft garlic out and mix into the couscous. This can be used in mashed potatoes, soups and sauces. It tastes amazing.