Are you looking for quick, satisfying, and flavorful lunch options? Look no further than our collection of Couscous Lunch Recipes. Couscous, with its versatility and ability to absorb flavors, is the perfect base for creating delicious and nutritious midday meals. In this blog post, we’ll share a variety of couscous-based recipes that will keep your taste buds excited and your lunchtime cravings satisfied.

1. Couscous Lunch Recipes: Mediterranean Couscous Salad

Ingredients:

For this refreshing Mediterranean Couscous Salad, you will need:

For the Salad:

• 1 cup of couscous
• 1 1/4 cups of vegetable or chicken broth
• 1 cup of cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup of Kalamata olives, pitted and sliced
• 1/4 cup of crumbled feta cheese
• Fresh parsley, chopped, for garnish

For the Dressing:

• 3 tablespoons of extra-virgin olive oil
• 2 tablespoons of lemon juice
• 1 clove of garlic, minced
• 1 teaspoon of dried oregano
• Salt and pepper to taste

Instructions:

For the Mediterranean Couscous Salad:

1. In a saucepan, bring the vegetable or chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes or until the liquid is absorbed.
2. Fluff the cooked couscous with a fork and transfer it to a large salad bowl. Allow it to cool to room temperature.
3. Add the halved cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, and crumbled feta cheese to the couscous.

For the Dressing:

1. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
2. Drizzle the dressing over the salad ingredients in the bowl.
3. Toss everything together gently to combine and coat the salad with the dressing.
4. Garnish with fresh chopped parsley.

2. Moroccan-Inspired Couscous Bowl

Ingredients:

For this flavorful Moroccan-inspired Couscous Bowl, you will need:

For the Bowl:

• 1 cup of couscous
• 1 1/4 cups of vegetable broth
• 1 can (15 ounces) of chickpeas, drained and rinsed
• 1 cup of diced butternut squash
• 1 cup of diced zucchini
• 1/2 red onion, chopped
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of ground cinnamon
• Salt and black pepper to taste
• Olive oil for roasting

For the Yogurt Sauce:

• 1/2 cup of Greek yogurt
• 1 tablespoon of tahini
• 1 tablespoon of lemon juice
• 1 clove of garlic, minced
• Salt and pepper to taste

Instructions:

For the Moroccan-Inspired Couscous Bowl:

1. In a saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes or until the liquid is absorbed.
2. Fluff the cooked couscous with a fork and set it aside.
3. Preheat your oven to 400°F (200°C).
4. On a baking sheet, toss the diced butternut squash, diced zucchini, and chopped red onion with olive oil, ground cumin, ground coriander, ground cinnamon, salt, and black pepper.
5. Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized.

For the Yogurt Sauce:

1. In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, minced garlic, salt, and pepper.

To Assemble:

1. Create your couscous bowl by starting with a base of cooked couscous.
2. Add the roasted vegetables and chickpeas on top of the couscous.
3. Drizzle the yogurt sauce over the bowl.
4. Garnish with fresh herbs, such as cilantro or parsley, if desired.

Recommended Lunch Recipe: How to Make Tasty No Carb Lunch Recipe

Now you have two delightful Couscous Lunch Recipes that are not only satisfying but also bursting with flavor. Whether you opt for the Mediterranean freshness or the Moroccan-inspired warmth, these couscous-based dishes are perfect for bringing variety and excitement to your