Use barley couscous in this recipe if you can find it. It adds a wholesome goodness to the flavor of this bowl. Look for it in Middle Eastern grocery stores and prepare it just like regular wheat couscous.
COUSCOUS AND HUMMUS BOWL (Pantry Cooking with Home Preserved Foods)
3/4 cup cooked barley or wheat couscous
1 tablespoon olive oil
1/3 cup hummus
Smoked paprika
1/4 cup diced roasted red pepper
2 tablespoons sliced pitted kalamata olives (about 6)
1/2 teaspoon dried parsley
1/2 teaspoon sesame seeds
Mix couscous and olive oil. Spoon into a large soup bowl. Spoon hummus onto one side and sprinkle with paprika. Arrange red pepper and olives on the couscous. Sprinkle parsley and sesame seeds over all the ingredients. Serves 1.
