Our Recipes
Kamouneh Bowl

Kamouneh Bowl

Difficulty: Easy 

Preparation: 30 minutes

For 2 people





  • 200g of kamouneh mix
  • 1 handful of baby spinach
  • 1 small zucchini
  • 4 tbsp of black olives
  • 50g of feta cheese
  • 2 tbsp of almonds
  • 10 cherry tomatoes
  • 20 basil leaves
  • 5 tbsp of olive oil
  • 1 tbsp of pomegranate molasses
  • 10 dried tomatoes
  • 40g of parmesan cheese
  • 1 chopped garlic clove
  • 1 tsp of pine nuts
  • 1 pinch of Espelette pepper
  • 1 pinch of salt and pepper



  1. In a bowl, place the kamouneh and cover with boiling water. Let sit for 15 min then give it a stir and season with 2 tbsp olive oil, a pinch of salt, pepper and a tbsp of pomegranate molasses. Set aside to cool.
  2. Blend together the sundried tomatoes, pine nuts, Parmesan cheese, Espelette pepper, chopped garlic clove, half the basil leaves, 3 tablespoons of oil, and a pinch of salt.
  3. Cut the zucchini with a vegetable slicer to obtain a noodle cut (or use your peeler).
  4. Cut the cherry tomatoes into quarters.
  5. In a bowl, add the seasoned kamouneh, sun-dried tomato mixture, crumbled feta cheese, olives, almonds, cherry tomatoes, zucchini, and finally sprinkle with the remaining basil leaves. Give it a good mix and It's ready to enjoy!


Chef's tip: You can replace the sun-dried tomato mixture with our hummus!


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