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Mediterranean Couscous

A one-pot meal packed to the max with fresh veggies.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
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  • 1/4 cup lemon juice, freshly squeezed
  • 1/4 cup mint, fresh, chopped
  • 1/4 cup parsley, fresh, chopped
  • 3 tbsp tahini
  • 1 tsp water
  • Black pepper, freshly ground, to taste


  • 1 1/2 cups couscous, uncooked
  • 1/2 cup tomato, diced
  • 1/2 cup chickpeas, cooked, rinsed
  • 1/4 cup red bell pepper, diced
  • 1/4 cup green bell pepper, diced
  • 1/4 cup green olives, pitted,quartered
  • 1 1/2 cups water
  • 1/4 cup green beans, diced
  • 1/4 cup peanuts, roasted, oil-free, salt-free, chopped


  1. Place dressing ingredients into a bowl and then whisk until blended.
  2. Mix couscous, tomato, chickpeas, bell peppers, and olives in a large metal mixing bowl
  3. In a saucepan, add water and green beans. Heat vegetable stock over high heat until it boils.
    Pour stock into the metal bowl and shake the bowl so couscous settles into liquid.
  4. Cover bowl with foil and let couscous stand for 10 minutes.
  5. Fluff couscous with a fork.
  6. Slowly pour dressing into the mixture and garnish with peanuts.  Serve warm or cold.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.