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Vegetarian Couscous Buddha Bowl

If you’re looking for a healthy lunch or dinner idea, this vibrant Buddha bowl is perfect. It’s packed full of nutritious vegetables, great texture and big bold flavours. Its simple to prepare and the perfect dish to customise to suit your taste.
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Servings 4



Spicy baked chickpeas

  • 1 tin(400g) chickpeas
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 0.5 tsp chilli powder
  • 0.5 tsp salt

Turmeric couscous

  • 160 g couscous
  • 1 tsp ground turmeric
  • 1 vegetable stock cube
  • 250 ml hot water

Herb yoghurt

  • 200 g Glenilen Natural Yoghurt
  • 2 tbsp chopped fresh mint
  • 2 tbsp fresh copped parsley

Additional vegetables

  • 1 medium carrot, peeled
  • 0.25 head red cabbage, sliced
  • 16 cherry tomatoes
  • 1 cucumber
  • 1 pomegranate


  • For the chickpeas, preheat your oven to 200C/180C fan and line a baking tray with parchment
  • Drain and rinse the tinned chickpeas, pat dry in a kitchen cloth
  • Place these in a bowl with the cumin, chilli powder, oil and salt and mix well.
  • Scoop onto the lined tray and bake in the oven for 35-40 minutes, giving them a shake at the halfway mark
  • Once baked, remove and set aside to cool
  • To make the couscous, dissolve one vegetable stock cube in the hot water
  • Place the couscous and turmeric into a bowl and pour the hot stock over it and mix to combine
  • Cover with clingfilm or a plate and set aside for 5 minutes
  • Once all the liquid has been absorbed, using a fork, fluff the couscous and its ready
  • To make the herb yoghurt, add the chopped herbs to the yoghurt, mix and keep cold until needed
  • To build the bowl, I added the spiced chickpeas, turmeric couscous, carrot shavings, finely sliced red cabbage, chopped cucumber & cherry tomatoes and finished off with the herb yoghurt and a sprinkling of pomegranate seeds
  • The best part about this recipe is, customise your own Buddha bowl & use your favourite vegetables