Prep time: 15 min
Cook time: 35 min


2 cups vegetable broth
½ tsp. cumin
2 cups whole wheat couscous
Salt and pepper to taste
4 cups romaine lettuce, chopped
1 15-oz. can chickpeas
1 medium cucumber, chopped
1 medium tomato, chopped
1 medium red onion, thinly sliced
2 tbsp. fresh parsley
1 tbsp. lemon juice
1 tbsp. tahini dressing

For the tahini dressing:
½ cup tahini
¼ cup lemon juice
3 cloves garlic, minced
Salt and pepper to taste


For the tahini dressing:
Blend tahini, lemon juice, garlic, and 1 cup water until smooth. Season with salt and pepper.

For the bowls:
In small saucepan, bring broth and cumin to a boil. Stir in couscous. Return to a boil; remove from heat.

Cover and let stand 15 minutes, until broth is absorbed. Fluff with fork and season with salt and pepper.

Divide lettuce, chickpeas, cucumber, tomato, onion, and couscous. Sprinkle with lemon juice and parsley. Drizzle with tahini dressing.