Lentil & Zucchini Couscous Bowl

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Lentil & Zucchini Couscous Bowl

Course: Dinner, Lunch
Keyword: dairy-free, vegan, vegetarian
Calorie: 400-500
Protein: 10-20g
Fiber: 11+g
Servings: 2
Calories: 452kcal


  • 1/2 cup Couscous (uncooked)
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 Yellow Onion (medium, sliced)
  • 1 Zucchini (medium, chopped)
  • 1 1/2 tsps Cumin
  • 1 cup Lentils (cooked)
  • 1/4 cup Vegetable Broth (warm, divided)
  • 1/4 cup Hummus
  • 2 cups Baby Spinach
  • 2 tbsps Cilantro (chopped)


  • Cook the couscous according to the package directions. Set aside.
  • Heat the oil in a pan over medium-high heat. Add the onion and cook, stirring, until starting to brown, about four minutes. Add the zucchini and cook for two more minutes or until tender.
  • Add the cumin, lentils, and half of the broth. Stir to combine and cook for one more minute or until heated through.
  • In a small bowl, mix the hummus with the remaining broth.
  • Divide the couscous, lentils, and spinach into each bowl. Top with the hummus dressing and cilantro. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days. Store the dressing separately and add just before serving.
  • Serving Size

    One serving is equal to approximately one cup of each the spinach and the lentil mixture, 1/2 cup couscous and three tablespoons hummus dressing.
  • Additional Toppings

    Toasted nuts and/or seeds.


Calories: 452kcal | Carbohydrates: 66g | Protein: 20g | Fat: 14g | Cholesterol: 0mg | Sodium: 255mg | Fiber: 14g | Sugar: 7g | Vitamin A: 3177IU | Vitamin C: 28mg | Calcium: 115mg | Iron: 8mg

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