Spiced Chickpea & Pearl Couscous Bowl with Lemon Tahini

Method

1. Bring 1¼ cups water and ½ tablespoon olive oil to a rolling boil in a medium saucepan over high heat. Season with ¼ teaspoon kosher salt.

2. Add the dry couscous all at once, stir once, then immediately remove from heat. Cover tightly and let steam for exactly 5 minutes—no peeking. The grains should be tender but not mushy, with a slight bite remaining at the center.

3. While the couscous steams, whisk together tahini, lemon juice, grated garlic, remaining olive oil, 3 tablespoons cold water, ¼ teaspoon salt, and black pepper in a small bowl until smooth and pourable. Add remaining water a teaspoon at a time if the dressing is too thick—it should coat a spoon but still drip.

4. Fluff the cooked couscous with a fork, then fold in the parsley. The grains should separate easily and appear light and fluffy.

5. Heat a dry skillet over medium-high until smoking slightly, about 2 minutes. Add the drained chickpeas in a single layer and cook undisturbed for 2 minutes to develop golden spots. Add cumin and a pinch of salt, toss, and cook 1 minute more until fragrant and warmed through.

6. Divide the arugula between two shallow bowls. Mound the warm couscous in the center of each bowl, then arrange the chickpeas, cucumber, and tomatoes in distinct sections around the couscous.

7. Drizzle each bowl generously with the tahini dressing (about 2 tablespoons per serving). Finish with a light sprinkle of smoked paprika and serve immediately while the chickpeas are still warm.