Cold Couscous Bowl with Roasted Red Pepper Labneh & Mint
This chilled couscous bowl brings together smoky roasted red peppers, creamy tangy labneh, fluffy couscous, fresh herbs, and crunchy toasted chickpeas — all finished with lemon-olive oil dressing. It’s a refreshing mix of soft, crunchy, zesty, and cool.
⏱ Time:
- Prep: 15 minutes
- Cook: 10 minutes (for couscous + chickpeas)
- Chill: 10 minutes
- Total: ~30–35 minutes
Ingredients
For the couscous base:
¾ cup couscous
1 cup boiling water or broth
1 tsp olive oil
Pinch of salt
For the bowl:
1 roasted red pepper (jarred or homemade), sliced
½ cup canned chickpeas, drained & patted dry
½ tsp cumin + 1 tsp olive oil (for chickpeas)
¼ cup labneh or Greek yogurt
2 tbsp chopped fresh mint
2 tbsp chopped parsley
1 tbsp thinly sliced red onion (optional)
Optional: a handful of baby arugula or spinach
Optional: ¼ cup crumbled feta or goat cheese
Lemon-olive oil dressing:
2 tbsp olive oil
1 tbsp lemon juice
½ tsp lemon zest
Salt & pepper to taste
Instructions:
1. Make couscous:
In a bowl, combine couscous, salt, olive oil, and boiling water. Cover for 10 minutes, then fluff with fork. Chill.
2. Toast the chickpeas (optional):
Toss chickpeas with olive oil and cumin. Roast or pan-fry until crispy (~10 minutes). Let cool.
3. Make the dressing:
Whisk olive oil, lemon juice, zest, salt, and pepper.
4. Assemble the bowl:
Spread labneh on the base of your bowl or plate.
Top with couscous, roasted red pepper, chickpeas, herbs, onion, and greens.
5. Drizzle and serve:
Pour lemon dressing over the top and crumble feta if using. Serve cold!
Tips:
- Sub couscous with quinoa or bulgur.
- Add pomegranate seeds for pop and color.
- Great as a meal or mezze-style starter.
❓ Frequently asked questions FAQ:
Q: Can I use hummus instead of labneh?
Yes! It adds a creamy and garlicky depth — delicious.
Q: Can I prep this in advance?
Totally — just keep labneh, herbs, and chickpeas separate until serving for best texture.
Nutritional Value
Calories: ~350
Protein: 11g
Carbs: 33g
Fat: 17g
Fiber: 6g
Sodium: 5g