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30-Minute Couscous Buddha Bowl

Updated: Apr 18, 2023

Meet your new best friend! Seriously, once you opt for a plant based lifestyle you'll become buds with buddha bowls. Many bowls will include quinoa or rice, switch it up sometimes and use couscous instead. *Especially when you're tight on time. If you think quinoa cooks fast couscous cooks in half the time.

What is Couscous?

Couscous is a traditional North African pasta; many actually think of it as a grain. This small pearl shaped pasta has a rice-like appearance. It's a high fiber food, low in glycemic index and can be used in a variety of dishes.

For this recipe we'll toss the couscous with warm roasted veggies and make a delicious Moroccan sauce. Great to make for the family or a crowd. Takes 10 minutes to prep and 20-minutes to cook. Let's get started!



  • 1 Large Red Bell Pepper

  • 2 Medium Carrots

  • 1 Large Sweet Potato

  • 1 Medium Yellow Squash

  • 1 Medium Zucchini

  • 2c uncooked couscous

  • 2c cooked chickpeas *make ahead of time or use boxed

  • 3tbsp olive oil

  • Fresh sprigs Rosemary and Thyme

  • Salt & Pepper


  • 1/4c EVOO

  • 1 1/2 tsp Cumin

  • 1 tsp Paprika

  • 1/2 tsp Cinnamon

  • 1/4 tsp Mineral Salt

  • 1/4 tsp Black Pepper

  • 2 tbsp Fresh Lemon Juice

  • Splash of Pure Maple

Step 1

Preheat oven to 400 degrees.

Bring 2 cups of water or vegetable broth to boil, then stir in couscous. Cover with lid and turn off heat. Leave covered for 10 minuets *don't lift the lid until after those 10 minuets are up.

Wash and dry veggies

Step 2

Chop veggies into medium sized pieces, then add 3tbsp olive oil and season to your liking. *Mix Well

Transfer veggies, chickpeas, and herb sprigs to cooking sheet and oven roast for 20 minutes.

Prepare the sauce in a small mixing bowl while veggies are roasting and place to the side

Step 3

Place couscous in large mixing bowl and fluff with a fork.

Remove roasted veggies from oven and mix in with couscous.

Pour sauce over top and toss well, serve immediately.



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