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Mediterranean Couscous Bowl with Hummus

10 minutes. Cook
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The Mediterranean region, known for its diverse and vibrant culinary traditions, offers a wealth of flavors and ingredients that captivate the senses. Today, we embark on a culinary journey to create a Mediterranean Couscous Bowl with a luscious side of homemade Hummus. This delightful dish combines the freshness of Mediterranean vegetables, the heartiness of couscous, and the creaminess of hummus into a harmonious symphony of taste. It’s a simple yet impressive meal that can transport you to the shores of the Mediterranean. So, put on your chef’s hat, and let’s get started!

Historical Context:

Couscous, a staple in North African and Mediterranean cuisines, has a rich history dating back centuries. It is believed to have been consumed as early as the 9th century. Made from crushed and steamed wheat, couscous has evolved over time and spread its influence far beyond its North African origins.

Hummus, on the other hand, has its roots in Middle Eastern cuisine, with its earliest documented recipes dating back to the 13th century. This creamy blend of chickpeas, tahini, olive oil, lemon juice, and garlic has become an iconic dip and condiment worldwide.


For the Couscous Bowl:

  1. Bring 1 ½ cups of vegetable broth to a boil in a medium saucepan.
  2. Once the broth is boiling, remove it from heat and stir in the couscous. Cover the saucepan with a lid and let it sit for about 5 minutes, allowing the couscous to absorb the liquid.
  3. After 5 minutes, fluff the couscous with a fork to separate the grains. Allow it to cool to room temperature.
  4. In a mixing bowl, combine the cooled couscous, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and fresh parsley.
  5. In a separate small bowl, whisk together the extra-virgin olive oil, lemon juice, dried oregano, salt, and pepper.
  6. Pour the dressing over the couscous and vegetable mixture, tossing everything gently to combine. Taste and adjust the seasoning if needed.
  7. Divide the Mediterranean Couscous among four serving bowls or plates.

For the Hummus:

  1. In a food processor or blender, combine the drained chickpeas, tahini, minced garlic, lemon juice, extra-virgin olive oil, ground cumin, and a pinch of salt.
  2. Blend the ingredients until smooth. If the hummus seems too thick, add 2-3 tablespoons of water gradually until you achieve your desired creamy consistency.
  3. Taste the hummus and adjust the salt and lemon juice to suit your preference.
  4. Once the hummus is smooth and perfectly seasoned, transfer it to a serving bowl.

Assembling the Mediterranean Couscous Bowl with Hummus:

  1. Spoon a generous portion of hummus onto each couscous-filled bowl.
  2. Garnish with additional fresh parsley and a drizzle of extra-virgin olive oil if desired.
  3. Serve immediately, and enjoy this refreshing and nutritious Mediterranean feast!


In this culinary adventure, we’ve explored the Mediterranean through the creation of a vibrant Mediterranean Couscous Bowl paired with creamy homemade hummus. These dishes offer a symphony of flavors, from the earthy couscous to the zesty tomatoes and cucumbers, all complemented by the rich and savory hummus.

Couscous, with its North African origins, and hummus, a Middle Eastern classic, harmonize effortlessly in this bowl, reminding us of the interconnectedness of Mediterranean cuisine. As you savor this dish, you’ll not only enjoy its taste but also appreciate the rich history and diversity of flavors that the Mediterranean region has to offer. So, embrace your inner Mediterranean chef and relish every bite of this delightful culinary creation.


prep time
25 minutes.
cooking time
10 minutes.
4 servings.
total time
25 minutes.


  • Medium saucepan with lid

  • Mixing bowl

  • Fork

  • Whisk

  • Food processor or blender

  • Serving bowls or plates


  • Mix couscous with veggies and dressing.

  • For the Couscous Bowl:

  • 1 cup couscous

  • 1 ½ cups vegetable broth

  • 1 cup cherry tomatoes, halved

  • 1 cucumber, diced

  • 1 red bell pepper, thinly sliced

  • ½ red onion, finely chopped

  • ½ cup Kalamata olives, pitted and sliced

  • ¼ cup fresh parsley, chopped

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons lemon juice

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

  • For the Hummus:

  • 1 ½ cups canned chickpeas, drained and rinsed

  • 1/3 cup tahini

  • 2 cloves garlic, minced

  • 3 tablespoons lemon juice

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon ground cumin

  • Salt to taste

  • 2-3 tablespoons water (adjust for desired consistency)


Prepare creamy hummus in a processor.
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