Yellow Squash Couscous with Garbanzo Beans

Recipe courtesy of

Serves 4 to 6 as a main course

This Middle Eastern-style dish is a delight for the eyes. The color and the aroma are heartwarming. The dish can be served as a side to a more opulent main dish or as the entrée itself.


  • 1 cup baby carrots, sliced very thin
  • 4 small yellow squash, quartered and sliced ¼ inch thick
  • 2 medium tomatoes, quartered and sliced ½ inch thick
  • 3 Tbsp. ghee
  • 1 Tbsp. Maharishi Ayurveda Organic Kapha Churna Stimulating Spice Mix
  • 2 cups water
  • 2 cups or 16 oz. garbanzo beans, cooked until tender
  • 10 oz. dried couscous
  • 1 tsp. salt
  • Fresh ground pepper to taste


  1. Preheat oven to 450 °F. Using a large, covered roasting pan, combine the first seven ingredients.
  2. Place in the oven and bake for 45 minutes, making sure the cover is tight.
  3. Carefully remove from the oven and stir in salt and fresh ground pepper.
  4. Add the dried couscous and stir thoroughly.
  5. Replace the lid and put back in the oven for five more minutes or until the couscous has absorbed the liquid from the pan.
  6. Garnish with fresh cilantro.

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