Sumac & Za’atar Couscous Bowl

A few months ago, my parents went to a wedding in Istanbul, and when they came back, they couldn’t stop talking about how amazing the city was. The colors, the markets, the food—everything sounded so vibrant, and I immediately added it to my travel list. As a food lover, of course, I had to ask them to bring me back some spices. Specifically, I had two in mind: sumac and za’atar.

When they returned, I was so excited to find they had brought back generous amounts of both. Za’atar is fresh, tangy, and a bit herby, while sumac has this smoky, deep flavor. I was already dreaming up ways to use them in the kitchen.

The first thing I thought of? A grain bowl. I could already picture the bright, zesty za’atar mixing perfectly with the warm, earthy sumac, all sitting on a bed of grains. It just seemed like the perfect combo to highlight these spices in a comforting, wholesome way. And honestly, it didn’t take long to turn that idea into something real.

It’s funny how a simple spice request turned into a fun cooking adventure. Each bite of that grain bowl felt like a little taste of Istanbul, and now I’m even more excited to visit someday. Until then, I’ll keep cooking with these spices and imagining all the flavors of that vibrant city.

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SUMAC & ZA’ATAR COUSCOUS BOWL:

Ingredients:

Za’atar tofu:

• 1 block tofu, extra firm 

• ¼ cup olive oil

• 2 tbsp red wine vinegar

• 1 tbsp lemon juice

• 1 clove garlic, minced

• 1 tbsp za’atar

• ½ tsp salt

  
  

Sumac pickled onions:

• 1 red onion, sliced

• 1 cup red wine vinegar

• 1 cup water, warm

• 1 tbsp sumac

• ¼ tsp salt

Golden raisin couscous:

• 1 ⅓ cup pearl couscous

• 1 cup water, boiled

• ¾ cup broth of choice (I used vegetable)

• ⅓ cup golden raisins

• ⅓ cup parsley, chopped

Shirazi salad:

• 3 roma tomatoes, finely chopped

• 6 Persian cucumbers, finely chopped

• ½ red onion, finely chopped

• 1 tbsp lemon juice

• 1 tbsp olive oil

• 1 tbsp red wine vinegar

• ½ tsp salt

  
  

Herby feta Greek yogurt sauce:

• 1 cup 2% Greek yogurt, plain

• ½ cup feta, in brine

• ½ cup parsley, fresh

• 2 tbsp mint, fresh

• 1 clove garlic, minced

• 1 tsp red pepper flakes

• ¼ tsp salt

  
  

Preparation: 

Za’atar tofu:

1. Press tofu by wrapping it in a paper towel and placing a heavy object on top for 30-60 minutes.

2. Mix marinade ingredients (olive oil, red wine vinegar, lemon juice, garlic, za’atar, salt)

3. Chop tofu and marinate for at least 60 minutes, ideally overnight - the longer, the better!

4. Cook in the air fryer at 400°F for 15 minutes, flipping halfway, or bake in the oven at 400°F for 20 minutes, flipping halfway.

   
   

Sumac pickled onions:

1. Chop red onions into thin slices. Set aside.

2. In a container, combine red wine vinegar, warm water, sumac, and salt. Stir thoroughly to combine.

3. Submerge red onions in your container, ensuring every slice is covered with liquid.

4. Cover and place into the fridge for one+ hour.

   
   

Golden raisin couscous:

1. In a pot, combine cous cous, water, and broth.

2. Bring pot to a boil, then turn heat to low and cover.

3. Let cook until all the water has been absorbed (~15 minutes).

4. Remove from heat, and add golden raisins and parsley.

5. Stir thoroughly to combine.

   
   

Shirazi salad:

1. Finely chop tomatoes, cucumber, and red onion (or use a veggie chopper).

2. Mix dressing ingredients (lemon juice, olive oil, red wine vinegar, salt) and whisk.

3. Combine vegetables with dressing and mix thoroughly to combine.

   
   

Herby feta Greek yogurt sauce:

1. Blend Greek yogurt, feta, parsley, mint, garlic, red pepper flakes, and salt in a food processor.

2. Add more yogurt, if desired, to reach your preferred thickness.

   
   

Final assembly:

1. Add your desired quantity of golden raisin couscous to a bowl.

2. Top the rice with za’atar tofu, sumac pickled onions, Shirazi salad, and herby feta Greek yogurt sauce.