Couscous Salad with Zucchini and Parsley

By blum099

Ingredients

• 1 1/4 cups boiling water
• 1 cup whole wheat couscous
• 5 tablespoons white wine vinegar
• 1/4 cup tahini (sesame seed paste)
• 1/4 teaspoon fine sea salt
• 2 small zucchini
• 1/4 bunch fresh flat-leaf parsley
• 1 cup grape tomatoes, halved
• 1 (15-ounce) can garbanzo Beans (also called chickpeas), rinsed and drained

Details

Adapted from jovinacooksitalian.com

Preparation

Step 1

Directions

In a large, heatproof bowl, pour water over couscous, cover and set aside for 5 minutes. Uncover, fluff with a fork and set aside to let cool for 5 minutes more.

Meanwhile, whisk together vinegar, tahini and salt in a second large bowl.

Thinly slice zucchini over dressing and then use kitchen shears to snip parsley leaves into the bowl; discard stems.

Add tomatoes, beans and couscous and toss gently to combine.