Mediterranean Grain Bowl
This dish will cost you a bit up front if you don’t keep your cupboard stocked with a wide variety of grains*, however you will get several recipes out of each of them, ultimately making it a cost-effective and healthy lunch option or a great, simple side dish to bring to a picnic.
Although this dish contains plenty of protein on its own, you could easily add slices of cold, grilled chicken breast, ground turkey, or blackened shrimp to make it a heartier meal or please the meat lover in your life!
Notes
Split baby garbanzo beans are essentially dried chickpeas. Since there are already chickpeas in this recipe, they are included here mostly for color. If you can't find them, feel free to replace with an extra 1/4 cup of couscous.
Likewise, tricolor orzo gives this dish an extra dose of color, but you may substitute plain orzo instead with no difference in taste.
Consider adding some fresh chopped basil, mint, or parsley to the olive oil marinade for added color and flavor, particularly if you are making either of the substitutions above.
*If you live in a place with a Wegmans grocery store, one box of their Golden Jewel grain blend may be used in place of the couscous, split garbanzo beans, orzo, and quinoa in this recipe.
Ingredients
- 1 medium cucumber
- 1 pint grape tomatoes
- 1 15-ounce can chickpeas
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2 medium cloves garlic
- salt and pepper
- 1/2 cup Israeli couscous
- 1/4 cup split baby garbanzo beans
- 1/4 cup tricolor orzo pasta
- 1/4 cup red quinoa
- 2 cups water
Instructions
- Peel cucumber and slice into 1/2 inch slices. Quarter them and place in a medium bowl
- Rinse grape tomatoes and cut in half. Add to cucumbers
- Drain and rinse can of chickpeas and combine with vegetables
- Measure out 1/3 cup olive oil. Add lemon juice to oil
- Mince garlic and whisk into olive oil mixture along with several generous grinds of salt and pepper
- Pour dressing over the vegetables, stir well, and allow to marinate while you prepare the grains. Sample a cucumber and add additional salt if needed
- In a medium sauce pan, combine couscous, garbanzo beans, orzo, and quinoa with 2 cups water and bring to a boil
- Reduce heat and cover. Simmer for 12 minutes. Do not allow pan to boil. Remove from heat and allow to rest, covered, for an additional 2-3 minutes to allow the grains to absorb any remaining water and become tender
- Allow grains to cool slightly before tossing with the vegetables and marinade. Fold together gently and add an extra drizzle of olive oil and additional salt and pepper if needed. Store in refrigerator for up to several days. Tastes best served at room temperature
