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Ingredients Jump to Instructions ↓

  1. 1/4 cup lemon juice

  2. 3 tablespoons tahini paste

  3. 1/4 cup chopped fresh mint leaves

  4. 1/2 teaspoon asafoetida powder

  5. 1/4 cup chopped fresh parsley salt and pepper to taste

  6. 1 1/2 cups water

  7. 1 teaspoon salt

  8. 2 tablespoons olive oil

  9. 1 1/2 cups couscous

  10. 1/2 cup diced tomato

  11. 1/4 cup diced red bell pepper

  12. 1/4 cup diced green bell pepper

  13. 1/4 cup canned green beans, diced

  14. 1/2 cup cooked chickpeas

  15. 1/2 cup diced Persian cucumbers

  16. 1/4 cup green olives, pitted and quartered

  17. 1/4 cup roasted peanuts

Instructions Jump to Ingredients ↑

  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. 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. 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.

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