Weeknight Moroccan Bowls

I love meals in a bowl.  I’m the opposite of those people who can’t have their foods touch: I like all my foods to co-mingle and party!  Bowls are the perfect avenue for that.  I also sometimes get tired of cooking meat.  Nick is an absolute carnivore (he ranks meals based on how many meats are in them.  serious.), but I sometimes don’t want to worry about internal temps, browning, and how to keep it from drying out.  But we definitely need protein in every meal.  Enter: chickpeas.  I love these little stinkers.  They are basically protein bombs that take on whatever flavor they’re hanging out with.

These bowls are surprisingly easy for the flavor punch they deliver.  If you can open 4 cans and add spices, you are completely capable of making this recipe!  Plus, it’s all about the toppings, and toppings are another one of my favorite things.  I’m that girl who only wants to get frozen yogurt to use it as a vehicle for Reese’s, mini chocolate chips, strawberries, and coconut (no, that is not a gross combination.  quit judging me.)

Topping ideas for these flavorful bowls include: cilantro, mint, feta cheese, cucumber, yogurt (not frozen, bleh), hummus (I used that yummy cucumber flavored hummus!), slivered almonds, olive oil, sour cream, and on and on.

fullsizeoutput_d7cCan I also tell you about one of my favorite kitchen hacks?  My microplane zester. Most
people probably only use theirs twice a year when they zest something, but I use it a couple times a week for GARLIC!  If you take the peel off of a clove of garlic and rub it on the zester, you get very finely and evenly minced garlic that blends in beautifully to whatever you’re cooking.

All together, this meal takes less than 30 minutes from start to finish and is delish!!  Give it a try and let me know what you think!

Weeknight Moroccan Bowls
Serves 4, adapted from Pinch of Yum

2 cans garbanzo beans/chickpeas, drained
2 cans fire roasted diced tomatoes
1 small sweet onion, diced
2 cloves garlic, minced (or zested!)
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon turmeric
1 teaspoon sea salt
A dash each of: cinnamon, nutmeg, and cayenne

For the bowls:
Pearled couscous, cooked
Diced cucumber
Chopped mint & cilantro
Feta Cheese
Hummus or Yogurt
Slivered almonds
Olive Oil
Lemon juice
Toasted pita bread

Saute the onion in a tablespoon of olive oil until onion is translucent.  Add chickpeas and tomatoes (not drained), garlic, and spices, then cover and allow to simmer for 20 minutes.  Cook the couscous and prep your choice of toppings (I recommend choosing at least one of the cheese, hummus, or yogurt to cool some of the spices).  Build your bowls, and don’t forget the toasted pita!


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