©2016 Eden Foods, Inc.
Couscous Salad with Tahini Parsley Dressing
Serves 4 |
Prep Time 15 minutes |
Cook Time 5 minutes
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
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.
7g fat (14% calories from fat),
Beans, Good/High Fiber, Good/High Protein, Japanese Food, Macrobiotic, Main Course, Mediterranean, No Sweetener Added, Salad, Vegan