©2015 Eden Foods, Inc.
Couscous Salad with Tahini Scallion Dressing
Serves 4 |
Prep Time 15 minutes |
Cook Time 5 minutes
2 cup organic couscous
2 cup water
1/2 cup Eden 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 Dry Roasted Pistachios
1 1/2 tsp Eden Umeboshi Paste
3 to 4 Tbsp organic roasted tahini (sesame butter)
2 Tbsp scallions, minced
3/4 cup water
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.
7g fat (14% calories from fat),
Beans, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, Main Course, Mediterranean, No Sweetener Added, Salad, Vegan