20+ Quick and Easy Couscous Lunch Recipes for Every Day of the Week

Couscous is one of the most versatile and easy-to-make ingredients, making it an excellent choice for lunch!

Whether you’re craving a light meal or something more substantial, couscous can be paired with an array of vegetables, proteins, and dressings to create endless delicious combinations.

It cooks in a matter of minutes, absorbs flavors beautifully, and can be served hot or cold. In this blog, we’ve compiled 20+ couscous lunch recipes that are perfect for any occasion.

From fresh and vibrant Mediterranean bowls to hearty grain salads and protein-packed meals, you’re sure to find a recipe that satisfies your cravings and fits your dietary preferences.

20+ Quick and Easy Couscous Lunch Recipes for Every Day of the Week

Couscous is not only quick to prepare but also incredibly adaptable, making it an ideal ingredient for anyone looking to enjoy a satisfying and nutritious lunch.

Whether you prefer a refreshing veggie-packed salad, a protein-rich meal, or a flavorful grain bowl, the possibilities are endless with couscous.

These 20+ couscous lunch recipes offer something for everyone, whether you’re a vegetarian, meat lover, or simply looking to try something new.

With such a variety of flavors and ingredients, couscous can easily become a staple in your weekly lunch rotation.

Get creative, experiment with different flavors, and enjoy a fresh, wholesome meal that’s as easy as it is delicious!

Mediterranean Couscous Salad with Lemon Herb Dressing

This Mediterranean couscous salad is a colorful, refreshing, and healthy lunch option. The combination of couscous with fresh vegetables like cucumbers, cherry tomatoes, and red onions, topped with olives and feta, creates a perfect balance of textures. The homemade lemon herb dressing enhances the salad with a zesty flavor that pairs wonderfully with the couscous.

Ingredients:

• 1 cup couscous
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 1 teaspoon honey (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare couscous according to package instructions. Typically, bring 1 1/4 cups water to a boil, then stir in couscous, cover, and remove from heat. Let it sit for 5 minutes before fluffing with a fork.
2. In a large mixing bowl, combine the cooked couscous, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
3. For the dressing, whisk together olive oil, lemon juice, oregano, honey (if using), salt, and pepper. Pour over the couscous mixture and toss gently to combine.
4. Garnish with fresh parsley and additional feta if desired. Serve chilled or at room temperature.

This Mediterranean couscous salad makes for a versatile and satisfying lunch. Packed with fresh, vibrant ingredients, it’s perfect for meal prepping or as a quick, light meal. The lemon herb dressing brings everything together, making each bite burst with flavor. Whether you’re hosting a picnic or looking for a quick weekday lunch, this salad is guaranteed to impress with its crisp textures and vibrant taste.

Couscous and Roasted Vegetable Buddha Bowl

A nutrient-packed and colorful Buddha bowl featuring couscous as the base, accompanied by an assortment of roasted vegetables. Roasting vegetables like sweet potatoes, bell peppers, and zucchini brings out their natural sweetness and enhances the depth of flavor, making this dish both filling and wholesome. Topped with a creamy tahini dressing, this dish is the perfect balance of texture, taste, and nutrition.

Ingredients:

• 1 cup couscous
• 1 small sweet potato, peeled and diced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 tablespoon water (to thin the dressing)
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the sweet potato, bell pepper, and zucchini with olive oil, salt, and pepper. Roast in the oven for 20–25 minutes, or until the vegetables are tender and slightly caramelized.
3. Meanwhile, prepare the couscous by bringing 1 1/4 cups water to a boil, then stir in couscous. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
4. To make the tahini dressing, whisk together tahini, lemon juice, maple syrup, and water until smooth and creamy. Adjust the water to reach the desired consistency.
5. To assemble the Buddha bowl, layer the couscous in a bowl, then arrange the roasted vegetables on top. Drizzle with tahini dressing and garnish with fresh cilantro.

This couscous and roasted vegetable Buddha bowl offers a filling, nutrient-rich lunch packed with fiber, healthy fats, and antioxidants. The combination of roasted vegetables, couscous, and creamy tahini dressing creates a satisfying and hearty meal that will keep you energized throughout the day. Whether you are looking for a vegan meal or just a wholesome dish, this bowl provides both comfort and nourishment.

Spicy Couscous and Chickpea Wraps

A fun and flavorful lunch idea, these spicy couscous and chickpea wraps are a perfect on-the-go meal. The combination of spicy couscous and roasted chickpeas, wrapped in a soft tortilla, offers a satisfying, protein-packed lunch. Paired with crunchy lettuce and a tangy yogurt sauce, these wraps are both spicy and refreshing.

Ingredients:

• 1 cup couscous
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 4 whole wheat tortillas
• 1 cup shredded lettuce
• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1/2 teaspoon garlic powder
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the chickpeas with olive oil, smoked paprika, cumin, cayenne pepper, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20–25 minutes until crispy.
3. Meanwhile, prepare the couscous by bringing 1 1/4 cups water to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes before fluffing with a fork.
4. In a small bowl, whisk together Greek yogurt, lemon juice, tahini, garlic powder, salt, and pepper to create the yogurt sauce.
5. To assemble the wraps, layer couscous, roasted chickpeas, shredded lettuce, and a drizzle of yogurt sauce in the center of each tortilla. Fold the sides in and roll up tightly.
6. Garnish with fresh cilantro and serve immediately.

These spicy couscous and chickpea wraps are the ideal lunch for anyone craving bold flavors and a satisfying meal. The combination of spicy roasted chickpeas, tender couscous, and creamy yogurt sauce wrapped in a soft tortilla creates a delightful texture and a burst of flavor in every bite. Perfect for meal prepping or a quick lunch, these wraps are packed with plant-based protein and make a great alternative to traditional wraps. Enjoy them for a light yet filling meal that’s sure to please!

Couscous and Avocado Salad with Balsamic Glaze

This couscous and avocado salad is a creamy, refreshing, and nutrient-dense lunch option. The combination of fluffy couscous and creamy avocado, paired with crisp vegetables and a sweet-tangy balsamic glaze, makes for a delightful meal that’s both filling and light. Perfect for a summer lunch or a quick meal prep, this salad brings together fresh ingredients in an incredibly satisfying way.

Ingredients:

• 1 cup couscous
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey or maple syrup
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Prepare the couscous by bringing 1 1/4 cups of water to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
2. In a large bowl, combine the cooked couscous, diced avocado, cherry tomatoes, cucumber, and red onion.
3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh basil leaves and drizzle with extra balsamic glaze for added flavor.

This couscous and avocado salad is the perfect balance of creamy, tangy, and savory flavors. The couscous adds texture and substance, while the fresh veggies and ripe avocado bring a rich, refreshing taste. The balsamic glaze ties everything together with its sweet and tangy notes, making this salad a crowd-pleaser at any gathering. It’s quick to prepare, light yet satisfying, and makes a healthy lunch option that’s full of good fats and antioxidants.

Couscous Stir-Fry with Tofu and Veggies

This vibrant couscous stir-fry with tofu and vegetables is a perfect lunch option for those looking for a hearty, plant-based meal. The couscous acts as a fantastic base, absorbing the savory flavors of the stir-fried tofu, bell peppers, carrots, and broccoli. The dish is quick to prepare and can be made in one pan, making it both a delicious and convenient meal.

Ingredients:

• 1 cup couscous
• 1 block firm tofu, pressed and cubed
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1/2 cup broccoli florets
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 1 tablespoon sesame seeds
• 1/4 teaspoon red pepper flakes (optional)
• Green onions for garnish

Instructions:

1. Prepare the couscous by bringing 1 1/4 cups of water to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
2. In a large pan or wok, heat olive oil over medium-high heat. Add the cubed tofu and stir-fry for 5-7 minutes until golden and crispy on all sides.
3. Add the sliced bell pepper, carrot, and broccoli to the pan with the tofu. Stir-fry for another 5 minutes until the vegetables are tender but still crisp.
4. Add the grated ginger, garlic, soy sauce, and sesame oil to the pan. Stir to combine and cook for another 2 minutes.
5. Add the cooked couscous to the stir-fry and toss everything together until well-mixed.
6. Garnish with sesame seeds, red pepper flakes, and green onions. Serve warm.

This couscous stir-fry with tofu and veggies is a one-pan wonder that’s both flavorful and nutritious. The tofu adds protein and a satisfying texture, while the vegetables bring color and crunch. The savory soy sauce and sesame oil give the dish a delicious umami flavor, and the couscous absorbs all the wonderful tastes, making each bite a burst of goodness. Perfect for a quick, filling lunch, this dish is a great way to enjoy plant-based ingredients in a satisfying and easy-to-make meal.

Couscous and Shrimp Mediterranean Bowl

A Mediterranean-inspired couscous bowl featuring shrimp, olives, and a variety of fresh vegetables, this dish is perfect for a light yet filling lunch. The couscous acts as a hearty base, while the shrimp add protein and a savory bite. Topped with a fresh herb dressing and feta cheese, this bowl is vibrant, packed with flavor, and full of healthy ingredients.

Ingredients:

• 1 cup couscous
• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup feta cheese, crumbled
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• Fresh parsley for garnish

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Prepare the couscous by bringing 1 1/4 cups of water to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
2. Heat olive oil in a pan over medium heat. Season the shrimp with smoked paprika, garlic powder, salt, and pepper. Cook the shrimp for 2-3 minutes per side until pink and opaque.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
4. In a large bowl, combine the cooked couscous, olives, feta cheese, cucumber, cherry tomatoes, and red onion.
5. Arrange the cooked shrimp on top of the couscous mixture and drizzle with the lemon herb dressing.
6. Garnish with fresh parsley and serve.

The couscous and shrimp Mediterranean bowl is a delightful, healthy lunch packed with fresh, bold flavors. The shrimp provides a satisfying protein element, while the vegetables, olives, and feta add richness and tang. The couscous serves as a perfect base, absorbing the zesty lemon herb dressing, making every bite flavorful. Whether you’re looking for a refreshing lunch or a light dinner, this dish offers a vibrant and nutritious meal that’s sure to please your palate.

Lemon Herb Couscous with Roasted Vegetables

This lemon herb couscous with roasted vegetables is a light, vibrant dish that combines the freshness of lemon and herbs with the deep flavors of roasted vegetables. The couscous is perfectly fluffy, and the roasted vegetables add a caramelized sweetness that complements the zesty citrus dressing. This dish is perfect as a side or a vegetarian main, and it’s an easy-to-make, hearty option for a healthy lunch.

Ingredients:

• 1 cup couscous
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 small eggplant, cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the zucchini, bell pepper, and eggplant on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until tender and slightly browned.
2. While the vegetables roast, prepare the couscous by bringing 1 1/4 cups of water to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
3. In a small bowl, combine the lemon juice, lemon zest, thyme, and parsley. Pour this dressing over the couscous and toss to combine.
4. Once the vegetables are done roasting, add them to the couscous mixture and toss gently.
5. Top with crumbled feta cheese if desired, and serve warm.

This lemon herb couscous with roasted vegetables is a bright and flavorful dish that makes a perfect addition to any lunch spread. The roasted vegetables offer a delicious caramelized flavor, while the couscous is light yet satisfying. The lemony dressing adds a refreshing zing, making the dish both refreshing and hearty. Whether served on its own or as a side, this recipe offers a healthy, nutrient-packed lunch that’s easy to make and bursting with flavor.

Couscous Chicken Shawarma Bowl

This couscous chicken shawarma bowl takes the flavors of a classic shawarma and turns it into a healthy, satisfying lunch. The chicken is marinated with spices and cooked to perfection, served over a bed of couscous, and topped with a creamy tahini dressing. Fresh vegetables and herbs bring brightness and crunch to this dish, making it a vibrant, flavorful, and filling meal.

Ingredients:

• 1 cup couscous
• 2 chicken breasts, boneless and skinless
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cucumber, diced
• 1/4 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• Fresh parsley for garnish

For the tahini dressing:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon water
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C). In a small bowl, combine the cumin, paprika, coriander, turmeric, garlic powder, salt, and pepper. Rub this spice mixture all over the chicken breasts. Drizzle with olive oil and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
2. Prepare the couscous by bringing 1 1/4 cups of water to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
3. While the chicken cooks, whisk together all the ingredients for the tahini dressing in a small bowl until smooth and creamy.
4. Once the chicken is cooked, slice it thinly.
5. To assemble the bowls, divide the couscous between bowls and top with sliced chicken, diced cucumber, cherry tomatoes, and red onion. Drizzle with tahini dressing and garnish with fresh parsley.

The couscous chicken shawarma bowl brings the bold flavors of the Middle East into a healthy, satisfying lunch option. The marinated chicken is full of spice and depth, while the creamy tahini dressing adds a rich and tangy finish. The fresh vegetables and couscous provide balance and texture, making each bite flavorful and filling. Perfect for a lunch that’s both exotic and wholesome, this bowl is sure to become a new favorite.

Couscous and Roasted Butternut Squash Salad

This warm couscous and roasted butternut squash salad is a cozy and nourishing lunch option. The sweetness of the roasted squash pairs perfectly with the fluffy couscous, creating a hearty yet light dish. The addition of cranberries, nuts, and a simple balsamic dressing adds depth of flavor and texture. It’s perfect for fall or any time you crave a comforting, nutrient-packed meal.

Ingredients:

• 1 cup couscous
• 2 cups butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup dried cranberries
• 1/4 cup walnuts, chopped
• 2 tablespoons fresh sage, chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon olive oil (for dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
2. Prepare the couscous by bringing 1 1/4 cups of water to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
3. In a small bowl, whisk together the balsamic vinegar, honey, and olive oil to make the dressing.
4. In a large bowl, combine the roasted butternut squash, couscous, cranberries, walnuts, and fresh sage.
5. Drizzle with the balsamic dressing and toss gently to combine. Serve warm.

This couscous and roasted butternut squash salad is the perfect combination of sweetness and savory flavors, making it a warming and satisfying lunch. The roasted squash is tender and flavorful, and the couscous adds a light, fluffy texture. The cranberries provide a sweet contrast to the squash, while the walnuts give a crunchy, earthy element. The balsamic dressing ties it all together with a tangy finish, making this salad a delicious, nutrient-packed meal that’s ideal for a cozy lunch.

Couscous and Grilled Shrimp Salad

This couscous and grilled shrimp salad is a refreshing and protein-packed lunch option. The shrimp are marinated with a blend of garlic, lemon, and herbs, then grilled to perfection. Paired with fluffy couscous and a medley of colorful vegetables, this salad is vibrant, satisfying, and full of Mediterranean flavors. Light yet filling, it’s the perfect meal for a warm day or when you’re craving something light and healthy.

Ingredients:

• 1 cup couscous
• 12 large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh oregano, chopped
• Salt and pepper to taste
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons fresh parsley, chopped
• 1/4 cup feta cheese (optional)
• 1 tablespoon lemon vinaigrette (optional)

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. In a bowl, combine the shrimp with olive oil, garlic powder, paprika, lemon juice, oregano, salt, and pepper. Toss to coat evenly.
2. Grill the shrimp for 2-3 minutes per side, until they turn pink and opaque. Remove from heat.
3. While the shrimp cooks, prepare the couscous by bringing 1 1/4 cups of water to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
4. In a large mixing bowl, combine the couscous, cucumber, red onion, cherry tomatoes, and parsley.
5. Top with the grilled shrimp and sprinkle with feta cheese if using. Drizzle with lemon vinaigrette if desired.

This couscous and grilled shrimp salad is a perfect blend of freshness and flavor. The grilled shrimp adds a smoky, savory element, while the couscous acts as a light and fluffy base. The crunch from the vegetables and the creamy feta bring additional layers of texture, and the lemon vinaigrette provides a zesty finish. This dish is a great choice for a nutritious and satisfying lunch, providing lean protein, fresh vegetables, and healthy fats all in one bowl.

Couscous with Spicy Chickpeas and Spinach

This couscous with spicy chickpeas and spinach is a hearty, plant-based lunch that’s bursting with flavor. The chickpeas are seasoned with a blend of spices and roasted until crispy, while the spinach is lightly sautéed to retain its vibrant green color. Together, they are served over fluffy couscous, making for a warm, satisfying, and nutrient-packed meal. Perfect for those looking for a filling yet healthy vegetarian lunch.

Ingredients:

• 1 cup couscous
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 2 cups fresh spinach
• 1 tablespoon garlic, minced
• 1 tablespoon lemon juice
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the chickpeas with olive oil, cumin, smoked paprika, turmeric, cayenne (if using), salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, shaking the pan halfway through, until crispy.
2. Prepare the couscous by bringing 1 1/4 cups of water to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
3. In a large skillet, sauté the garlic in olive oil over medium heat for 1 minute until fragrant. Add the spinach and cook for 2-3 minutes until wilted.
4. To assemble, place the couscous in a bowl, top with the sautéed spinach and roasted chickpeas, and drizzle with lemon juice. Garnish with fresh cilantro.

Couscous with spicy chickpeas and spinach is a nutritious and satisfying meal that’s full of bold flavors and textures. The crispy chickpeas add a delightful crunch, while the spinach brings a touch of earthiness and freshness. The combination of spices gives the dish a smoky, spicy kick, balanced by the light couscous and a hint of lemony brightness. This dish is an excellent choice for a hearty yet healthy vegetarian lunch that’s packed with protein, fiber, and antioxidants.

Couscous with Avocado and Grilled Vegetables

Couscous with avocado and grilled vegetables is a simple, flavorful, and nutritious dish that’s perfect for a light lunch. The creamy avocado balances the smoky flavors of the grilled vegetables, while the couscous adds a fluffy, satisfying base. This dish is ideal for a warm day when you want something fresh and easy to prepare but still filling and healthy. Plus, it can be made vegetarian or vegan with a few easy adjustments.

Ingredients:

• 1 cup couscous
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1/2 red onion, sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 avocado, sliced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil (for dressing)
• 1/4 teaspoon ground cumin (optional)

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. Toss the zucchini, bell pepper, and red onion with olive oil, salt, and pepper. Grill the vegetables for 4-5 minutes per side, or until tender and lightly charred.
2. While the vegetables grill, prepare the couscous by bringing 1 1/4 cups of water to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
3. In a small bowl, whisk together lime juice, olive oil, cumin (if using), salt, and pepper for the dressing.
4. To assemble, place the couscous in bowls, top with grilled vegetables and avocado slices, and drizzle with the dressing. Garnish with fresh cilantro.

This couscous with avocado and grilled vegetables is a bright and satisfying dish that’s perfect for a light and healthy lunch. The smoky, charred vegetables pair beautifully with the creamy avocado, while the couscous provides a light and fluffy base. The lime dressing adds a tangy touch, tying all the flavors together. It’s an ideal choice for a quick, easy, and nutritious meal that feels refreshing and indulgent at the same time. Whether you’re vegan, vegetarian, or simply seeking a delicious lunch, this recipe is sure to please.

Couscous with Roasted Butternut Squash and Feta

This couscous with roasted butternut squash and feta is a warm, comforting, and nutrient-dense lunch option. The roasted squash, with its natural sweetness and tender texture, pairs wonderfully with the tangy feta and the fluffy couscous. A drizzle of olive oil and a sprinkle of herbs enhance the flavor, while fresh parsley adds brightness. This dish is perfect for fall or any time you crave a satisfying and healthy meal packed with fiber and healthy fats.

Ingredients:

• 1 cup couscous
• 2 cups butternut squash, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili flakes (optional)
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with 1 tablespoon of olive oil, cinnamon, cumin, chili flakes, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, until tender and lightly browned, flipping halfway through.
2. While the squash roasts, prepare the couscous by bringing 1 1/4 cups of water to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
3. Once the squash is roasted, combine it with the couscous in a large bowl.
4. Drizzle with the remaining olive oil and balsamic vinegar if using. Stir in the feta cheese and fresh parsley.
5. Serve warm.

Couscous with roasted butternut squash and feta is a wonderful balance of sweet, savory, and creamy flavors. The roasted squash adds a rich sweetness that contrasts beautifully with the salty feta and aromatic spices. This dish is an excellent source of fiber, vitamins, and healthy fats, making it a perfect choice for a wholesome lunch. It can also be served as a side dish for dinner or paired with a light protein, offering flexibility and deliciousness in every bite.

Couscous with Grilled Chicken and Tahini Dressing

Couscous with grilled chicken and tahini dressing is a filling and flavorful lunch that’s simple to make and packed with protein. The chicken is seasoned with a blend of herbs and spices, grilled to perfection, and then served on top of a fluffy bed of couscous. The creamy tahini dressing adds a nutty, savory element that ties all the flavors together, making for a well-rounded and satisfying meal. This dish can be customized with your favorite veggies or herbs.

Ingredients:

• 1 cup couscous
• 2 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon fresh lemon juice
• 1/2 cup tahini
• 2 tablespoons water (for dressing)
• 1 tablespoon fresh parsley, chopped
• 1/4 cucumber, sliced (optional)
• 1/4 red onion, thinly sliced (optional)

Instructions:

1. Preheat the grill or grill pan over medium-high heat. Rub the chicken breasts with 1 tablespoon olive oil, cumin, paprika, garlic powder, salt, and pepper. Grill the chicken for 5-7 minutes per side, until cooked through and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
2. While the chicken is resting, prepare the couscous by bringing 1 1/4 cups of water to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
3. In a small bowl, whisk together the tahini, lemon juice, water, salt, and pepper to make the dressing. Adjust the consistency by adding more water if needed.
4. To serve, place couscous on a plate, top with sliced grilled chicken, and drizzle with tahini dressing. Garnish with parsley and additional veggies, if desired.

Couscous with grilled chicken and tahini dressing is a hearty yet healthy lunch that balances savory, nutty, and creamy elements. The chicken provides lean protein, while the couscous offers a light but filling base. The tahini dressing adds a rich, velvety texture that enhances the entire dish. This meal is not only satisfying but also full of flavor, making it a great option for meal prep or a quick and delicious mid-week lunch.

Couscous with Roasted Vegetables and Lemon Herb Dressing

Couscous with roasted vegetables and lemon herb dressing is a vibrant and satisfying plant-based lunch that combines the flavors of oven-roasted vegetables with a refreshing and zesty lemon herb dressing. The couscous serves as a light yet filling base, while the roasted vegetables—such as carrots, bell peppers, and zucchini—bring a natural sweetness and depth of flavor. This dish is incredibly versatile and can be customized with any vegetables you prefer, making it a great option for using up what you have in the fridge.

Ingredients:

• 1 cup couscous
• 1 cup carrots, sliced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh lemon juice
• 1 tablespoon fresh thyme or rosemary, chopped
• 1 teaspoon Dijon mustard
• 2 tablespoons olive oil (for dressing)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the carrots, bell pepper, and zucchini with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, until the vegetables are tender and lightly browned, flipping halfway through.
2. While the vegetables roast, prepare the couscous by bringing 1 1/4 cups of water to a boil. Stir in couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.
3. In a small bowl, whisk together the lemon juice, fresh thyme, Dijon mustard, olive oil, salt, and pepper to create the dressing.
4. To assemble, place couscous in a bowl or plate, top with roasted vegetables, and drizzle with lemon herb dressing. Garnish with fresh parsley.

Couscous with roasted vegetables and lemon herb dressing is a wholesome and delicious plant-based lunch that’s both nutritious and flavorful. The roasted vegetables offer a rich sweetness, while the tangy lemon herb dressing provides a fresh and zesty contrast. This dish is full of vibrant flavors and textures, making it a delightful and satisfying choice for a healthy lunch. It’s easily customizable and can be made with whatever vegetables you have on hand, making it a versatile and delicious meal option.

Note: More recipes are coming soon!