Herbed Couscous Bowls with Spiced Chickpeas and Tahini Drizzle

Method

1. Toss the drained chickpeas with 1 tablespoon olive oil, ground cumin, and 1/4 teaspoon kosher salt in a medium bowl until evenly coated. Set aside to let the flavors meld while you prepare the other components.

2. Bring 1 1/4 cups water and 1/4 teaspoon kosher salt to a rolling boil in a medium saucepan. Add the couscous, stir once, then immediately remove from heat. Cover tightly and allow to steam for exactly 5 minutes. The grains should be tender but still have a slight bite.

3. While the couscous rests, whisk together the tahini, lemon juice, minced garlic, remaining 1 tablespoon olive oil, and 2 to 3 tablespoons cold water until you achieve a pourable, creamy consistency. Season with remaining salt.

4. Fluff the couscous with a fork, then fold in the chopped parsley and a drizzle of olive oil. Peel the cucumber and cut into half-moon slices about 1/4-inch thick. Halve the cherry tomatoes.

5. Divide the salad greens between two large shallow bowls. Create a well in the center and add a generous scoop of herbed couscous. Arrange the spiced chickpeas, cucumber slices, and tomato halves in distinct sections around the grains. Drizzle 2 to 3 tablespoons of tahini sauce over each bowl and serve immediately.