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Couscous Power Bowl

This wholesome couscous power bowl is loaded with over ten different plants. A protein-packed and easy to make lunch bowl for a busy day. Ready in about 30 minutes!

Couscous power bowl with shredded tofu
Couscous Power Bowl with Shredded Tofu


  • Protein-packed
  • Loaded with +10 plants
  • Wholesome and nourishing
  • Easy to make for a busy day
  • Ready in 30 minutes


Shredding tofu allows for a unique juicy texture that’s soaks up whatever flavour you coat it in. Squeezing the liquid out of the shredded tofu helps to remove the rubbish/spongy texture. Make sure to use extra firm tofu for best results.

Shredded tofu has been a great replacement to meat in many of my recipes. Especially in Arabic/Middle Eastern dishes. Turning it to tangy juicy Musakhan Rolls.


Watch this tutorial to see how to make this vegan power bowl:


If you have any questions about this recipe, or gave it a try, I’d love to hear your thoughts in the comments section below. Remember to rate the recipe with ⭐️⭐️⭐️⭐️⭐️. This will help us sustain Plant Based Arab.

Snap a photo of your dish, and tag us on Instagram @PlantBasedArab, so we can see and share your remake!

Couscous Power Bowl

Recipe by Waseem HijaziCourse: Lunch, Main MealsCuisine: Middle EasternDifficulty: Easy


Prep time


Cooking time


Total time



Easy protein-packed lunch recipe loaded with more than 10 different plants. Make this Couscous Power Bowl with Shredded Tofu for a quick meal on a busy day. Ready in about 30 minutes!


  • For the Couscous:
  • 2 cup vegetable broth

  • 1 cup (90g) pearl/Lebanese couscous

  • 1 tsp cumin

  • 1/4 tsp black pepper

  • Pinch of salt

  • For the Roasted Vegetables:
  • 1/2 tsp allspice

  • 1/4 tsp cumin

  • 1/4 tsp smoked paprika

  • 1/4 tsp black pepper

  • Pinch of salt

  • 1/4 tsp chilli flakes (optional)

  • 1/2 head broccoli, cut into small florets

  • 150g snap peas, cut in half

  • 2 zucchinis, sliced in half circles

  • Oil spray (or 2 tbsp olive oil)

  • For the Shredded Tofu:
  • 1/2 block extra firm tofu (200g), drained & pressed

  • 1 tsp cumin

  • 1 tsp allspice

  • 1/4 tsp cardamom

  • 1/2 tsp black pepper

  • Pinch of salt

  • For the Tahini Sauce:
  • 2 tbsp tahini

  • 2 tbsp water

  • 1 tbsp lemon juice

  • 1 tbsp pomegranate molasses

  • Pinch of salt

  • For the Bowl:
  • Romaine lettuce

  • Tomatoes

  • Cucumbers

  • Pickled turnips

  • Olives


  • Prepare the couscous. Bring the broth to a boil in a medium saucepan, over medium-high. Add the remaining ingredients. Stir and turn down the heat to low. Cook for 10 to 15 minutes, until liquid is absorbed and couscous is fluffy and tender.
  • Prepare the roasted vegetables. Combine the spices in a small bowl. Equally spread the spice mix over the veggies in separate bowls. Cover in oil spray. Air fry at 350 F (or 175 C) for 10 to 12 minutes. You can oven-bake instead.
  • Prepare the tofu. Shred the block of tofu using a cheese grater. Add the tofu to a large pan over medium-high heat. Stir and cook for a few minutes, then add the spices. Continue cooking until browned, about 10 minutes.
  • Prepare the tahini sauce in a small bowl. Adjust the water to thin down for desired consistency.
  • Build the bowl. Put together the remaining ingredients, starting with the lettuce and couscous as a base, adding the rest on top. Sprinkle salt & pepper to taste, and drizzle with the tahini sauce.
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This was the first recipe we tried from Waseem and we’ll definitely be trying more. It was a bowl full of deliciousness! It was quick to put together and we loved the contrast of the cooked and fresh ingredients and all the different textures. Good spices levels. We oven roasted the veg because our air fryer seems to dry out some vegetables. And we have some pickled turnips left over for other bowls!