Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
30 min
Prep:
30 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Salad with Roasted Root Vegetable Vinaigrette

Recipe courtesy of Giada De Laurentiis

Moo Shu Style Vegetable Pancakes with Watercress Salad and Mung Bean Sprouts

Recipe courtesy of Kevin Reilly

Chinese Roasted Duck Salad with Endive, Green Beans and Hoisin-Balsamic Vinaigrette

Recipe courtesy of Alan Wong

Couscous Salad

Recipe courtesy of Wolfgang Puck

Vietnamese Couscous Salad

Recipe courtesy of Kitty Morse

Chinese Chicken Salad

Recipe courtesy of Gourmet Magazine

Couscous and Cherry Tomato Salad with Basil

Recipe courtesy of Gourmet Magazine

Rice Paper Wrapped Salad Rolls

Recipe courtesy of Mai Pham

Seared Tuna Salad with Asian Vinaigrette

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories