This Buddha bowl is made with spiced chickpeas, couscous, cucumber, tomato, and a lemon tahini dressing.
In a medium size pot bring 1/2 cup water to a boil. Once boiling, remove from heat, add the couscous, and cover. Keep covered for 5 minutes to allow couscous to fully cook.
Drain the chickpeas and add them to a skillet over medium heat along with the coriander and cumin. Saute for 3-5 minutes until lightly browned.
Mix all ingredients for tahini dressing together is a small bowl. Add more water to thin if necessary.
To assemble bowls layer couscous, chickpeas, tomatoes, and cucumber. Drizzle with tahini dressing and enjoy.