© 2018 by Natural Muscle Media

  • NM

Mediterranean Couscous Salad


By Mark Alvisi

Serves 6

Ingredients

  • 1/4 cup lemon juice

  • 2 tablespoons olive oil

  • 3 tablespoons tahini paste

  • 1/4 cup chopped fresh mint leaves

  • 1/2 teaspoon asafoetida powder

  • 1/4 cup chopped fresh parsley

  • salt and pepper to taste

  • 1 1/2 cups water

  • 1 teaspoon salt

  • 2 tablespoons olive oil

  • 1 1/2 cups couscous

  • 1/2 cup diced tomato

  • 1/4 cup diced red bell pepper

  • 1/4 cup diced green bell pepper

  • 1/4 cup canned green beans, diced

  • 1/2 cup cooked chickpeas

  • 1/2 cup diced Persian cucumbers

  • 1/4 cup green olives, pitted and quartered

  • 1/4 cup roasted peanuts


Directions

  1. Make a dressing by whisking together the lemon juice, 2 tablespoons olive oil, tahini paste, mint, asafoetida powder, and parsley; season with salt and pepper. Set aside.

  2. Combine the water with 1 teaspoon salt and 2 tablespoons olive oil in a saucepan; bring to a boil over medium heat. Remove from heat and stir the couscous into the water; cover for 10 minutes.

  3. Place the couscous in a large bowl. Mix the diced tomato, red bell pepper, green bell pepper, green beans, chickpeas, cucumber, olives, and peanuts into the couscous. While stirring, slowly pour the dressing into the mixture. Serve immediately.