Recipe courtesy of Michele Urvater
Save Recipe Print
30 min
30 min
4 to 6 servings



Chill the chick peas and beans for as long as possible. Steep couscous in boiling salted water.

In a blender or food processor or by hand, blend until smooth the tahini paste, garlic, cumin, coriander, lowfat yogurt, parsley, olive oil, grated lemon zest and juice. Season to taste with salt and pepper and transfer to a mixing bowl.

Add the chilled beans to the dressing and walnuts. Fluff up the couscous with a fork and add to beans and walnuts; toss the ingredients together and adjust the seasoning.

On each dinner plate make an outer wreath of dressed greens, an inner wreath of mixed grilled vegetables of choice and center couscous and chick peas in the middle. Garnish top with roasted red peppers.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Roasted Vegetable Pasta

Recipe courtesy of Food Network Kitchen

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Braised Pot Roast with Vegetables

Recipe courtesy of Tyler Florence

Roasted Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

Roasted Moroccan-Style Vegetables

Recipe courtesy of Food Network Kitchen

Roasted Green Beans

Recipe courtesy of Ree Drummond

Roasted Winter Vegetables

Recipe courtesy of Ina Garten

Green Bean Salad

Recipe courtesy of Jamie Deen

Browse Reviews By Keyword

          Latest Stories