Featured Recipe: California Couscous Bowl (Fish-Free, Vegan)

California Couscous Bowl

Carb up before a big workout with this nutrient packed, mineral-rich, California-inspired bowl and enjoy the flavours of the west coast.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main Course
Cuisine: California, Vegan
Servings: 4 Bowls



  • 2 1/3 Cups Couscous (+ 3 Cups Water & Salt to Taste)
  • ½ Cup Organic Sunflower Microgreens
  • ¼ Cup Cilantro Microgreens
  • 1 Large Organic Avocado (Sliced Thinly, Divided in Quarters)
  • ½ Cup Organic Cucumber (Halved Lengthwise and Sliced Thinly)
  • Organic Green Onion (Sliced Thinly on the Bias)
  • Organic Grape Tomatoes (Halved or Quartered)
  • 1 Pack Sophie’s Kitchen Shrimp (Cooked According to Box Instructions) (250g)


  • ¼ Cup Avocado Oil
  • ¼ Cup Organic Lemon Juice (1 Lemon)
  • 1 tbsp Coconut Nectar
  • 1 tbsp Yellow Mustard
  • 1 Clove Organic Garlic (Minced)
  • Sea Salt (To Taste)
  • Black Pepper (To Taste)


  • In a medium pot, bring 3 cups of water to a boil, season and stir in couscous. Cover, remove from heat and allow to sit for 5 minutes. Fluff with a fork and transfer to 4 serving bowls.
  • Prep the remaining bowl ingredients and arrange on top of the couscous.
  • Whisk all of the dressing ingredients and pour on top of each bowl evenly.