A vibrant grain bowl loaded with roasted chickpeas, cucumber, cherry tomatoes, red onion, kalamata olives, and a creamy lemon-tahini dressing over fluffy couscous. Ready in 25 minutes and endlessly customizable.

Instructions

1. Drain and pat dry one can of chickpeas. Toss with olive oil, smoked paprika, cumin, and salt.
2. Roast at 400°F (200°C) for 20 minutes until crispy.
3. Cook couscous according to package directions.
4. Dice cucumber, halve cherry tomatoes, thinly slice red onion.
5. Whisk tahini, lemon juice, garlic, water, and salt for the dressing.
6. Assemble bowls: couscous base, roasted chickpeas, vegetables, olives, crumbled feta, drizzle of dressing.