Serves: 4 | Prep Time: 15 minutes | Cook Time: 5 minutes
Couscous Salad with Tahini Parsley Dressing


  • 2 cups organic whole wheat couscous
  • 2 cups water
  • 1/2 cup Eden Garbanzo Beans, drained
    or cooked Eden Dry Garbanzo Beans
  • 1/2 cup green peas, fresh or frozen, cooked
  • 1/4 cup red onion, minced
  • 1/4 cup carrots, quartered, sliced thin
  • 1/4 cup celery, diced
  • Dressing
  • 1/2 tsp Eden Umeboshi Paste
  • 3 Tbsp organic roasted tahini (sesame butter)
  • 3/4 cup water
  • 1 Tbsp fresh parsley, minced


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

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

Nutritional Information

Per serving - 449 calories, 7 gram fat (14% calories from fat), 17 gram protein, 79 gram carbohydrate, 7 gram fiber, 0 milligram cholesterol, 250 milligram sodium

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