/College Cuisine: Mediterranean Bowl

College Cuisine: Mediterranean Bowl

Move aside Ramen. This diverse and easy to prepare meal is a hit with vegetarians and omnivores alike. Both will enjoy the fact that each serving packs a hefty amount of vitamin C, fiber and protein. This recipe was created with residence halls in mind and only requires a microwave and two containers.

Serves: 4 Total time: 10 minutes


  • 1 cup dry couscousmediterranean bowl
  • 1 (14.5 oz.) can tomatoes with garlic and onion
  • 1 & ¼ cup water
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1 (15 oz.) can garbanzo beans, drained and rinsed
  • 1 head of broccoli
  • 2 tablespoons olive oil


  1. In a large lidded microwave safe dish, combine the canned tomatoes and water. Microwave covered for five minutes.
  2. Stir in couscous, Old Bay, salt and pepper to the tomato mixture. Replace the lid and let sit for six to eight minutes.
  3. While the couscous cooks, cut the broccoli into bite-size florets. Place into a lidded microwave safe dish with ¼ cup of water. Microwave for 5 minutes or until florets are easily pierced with a fork. Drain.
  4. Mix the couscous, broccoli, garbanzo beans and olive oil. This is great served with a side salad and crusty bread.
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