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),