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Couscous Salad with Tahini Scallion Dressing

Serves 4 | Prep Time 0:15 | Cook Time 0:05

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Ingredients

2 cup organic couscous
2 cup water
1/2 cup Eden Organic Garbanzo Beans, drained
1/2 cup green peas, fresh or frozen, blanched 2 minutes
1 small organic tomato, diced
1/4 cup red radishes, slliced thin
1/4 cup celery, diced
1/4 cup Eden Organic Dry Roasted Pistachios

Dressing

1 1/2 teaspoons Eden Umeboshi Paste
3 to 4 Tablespoons organic roasted tahini (sesame butter)
2 Tablespoons scallions, minced
3/4 cup water

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Directions

Bring 2 cups water to a boil, add the couscous and stir. Cover and turn the flame off. Allow to couscous to steam for 5 minutes. Remove and fluff with a fork to cool. Add the vegetables, garbanzo beans and pistachios. Mix thoroughly.

To prepare the dressing, place umeboshi paste, tahini, scallions and water in a blender. Puree until creamy. Serve over the salad.

Nutritional Info

Per serving: 449 Calories, 7g Fat (14% calories from fat), 17g Protein, 79g Carbohydrate, 7g Fiber, 0mg Cholesterol, 250mg Sodium

Related Recipes

Beans, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, Main Course, Mediterranean, No Sweetener Added, Salad, Vegan



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