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Overhead view of a Mediterranean Buddha bowl with vegetables, couscous, hummus and tzatziki

Mediterranean Buddha Bowls

These Mediterranean Buddha bowls are gorgeous, healthy, quick to pull together, and packed with different textures and flavors.
Course Lunch, Main Dish
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4 servings
Calories 521kcal
Author Ann Otis



  • 1 cup dry couscous
  • ½ teaspoon ground turmeric
  • ¼ teaspoon salt
  • 1 cup boiling water

Lemon Dressing

  • 4 tablespoons lemon juice
  • ¼ cup olive oil
  • 1 teaspoon honey or maple syrup for vegan
  • 1 teaspoon dried oregano
  • 1 clove garlic minced
  • salt and pepper to taste


  • 1 red pepper chopped into ½ inch pieces
  • ½ cucumber chopped into ½ inch pieces
  • 1 pint cherry tomatoes halved
  • 1 15 oz can chickpeas
  • 2 green onions thinly sliced
  • 4 tablespoons parsley
  • 2 radishes thinly sliced
  • ½ cup hummus store bought or homemade
  • ½ cup tzatziki store bought or homemade


  • Make the couscous: In a small saucepan, bring 1 cup of water to a boil. In a medium bowl stir together the dry couscous, turmeric, and salt. Pour the boiling water over the couscous, cover and let sit for about 5 minutes, until the water is absorbed and the couscous is tender. Fluff with a fork and set aside or put in the fridge to cool.
  • Make the dressing: In a small bowl, whisk together the lemon juice, olive oil, honey, oregano, garlic, salt, and pepper.
  • In a large bowl, combine the chopped tomatoes, bell peppers, cucumbers, parsley, green onions, and chickpeas. Add the dressing and stir to combine.
  • Divide the couscous between four bowls, add the vegetables, and top with tzatziki and hummus. Garnish with sliced radishes and chopped parsley.


Calories: 521kcal | Carbohydrates: 66g | Protein: 16g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 5mg | Sodium: 729mg | Potassium: 721mg | Fiber: 11g | Sugar: 8g | Vitamin A: 2050IU | Vitamin C: 79mg | Calcium: 135mg | Iron: 4.2mg