4.8/5
(6 Votes)
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
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.
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