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Dinner recipe · from the recipe book

Spiced Beef and Chickpea Couscous Bowls

Warm cumin-spiced beef and crisp chickpeas over fluffy couscous, topped with cool cucumber, tomato and a lemony tahini drizzle.

Spiced Beef and Chickpea Couscous Bowls

Ingredients

  • 1¼ lb560 gGround beef, 90% lean
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1¼ cups200 gCouscous, dry
  • 1¼ cups300 gWaterboiling
  • 1 medium110 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 1 tbsp14 gOlive oil
  • 2 tsp4 gGround cumin
  • 1⅛ tsp2 gGround coriander
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp1 gGround cinnamon
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 2⅓ cups sliced250 gCucumberdiced
  • 1½ medium200 gTomatoesdiced
  • ⅓ cup chopped20 gFresh parsleychopped
  • ¼ cup60 gTahini
  • 1 lemon, juiced45 gLemon juice

Steps

  1. Put the couscous in a bowl with a pinch of the salt, pour over the boiling water, cover and let stand 5 minutes, then fluff with a fork.
  2. Heat half the olive oil in a large skillet over medium-high heat. Add the chickpeas and cook, stirring, until lightly crisp, about 5 minutes. Move to a plate.
  3. Add the remaining olive oil and the onion to the skillet and cook until soft, about 4 minutes. Add the garlic and cook 30 seconds.
  4. Add the ground beef, breaking it up, and cook until browned. Stir in the cumin, coriander, paprika, cinnamon, most of the remaining salt and the black pepper, and cook until the beef reaches 160°F (71°C). Stir the chickpeas back in.
  5. Whisk the tahini with the lemon juice, the last pinch of salt and a few spoonfuls of water until smooth and pourable.
  6. Toss the cucumber, tomato and parsley together.
  7. Divide the couscous among bowls, top with the beef and chickpeas and the cucumber salad, and drizzle with the tahini sauce.

Contains: Gluten, Sesame.

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Saved in the Every Helping recipe book on October 19, 2026.

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