Middle eastern bean and roasted vegetable salad (mf)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Chick peas and small red kidney beans |
| 2 | cups | Couscous |
| 2½ | cup | Salted boiling water |
| 2 | tablespoons | Tahini paste |
| 1 | Clove garlic, minced | |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Ground coriander |
| ½ | cup | Plain nonfat yogurt |
| ½ | cup | Packed parsley leaves |
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Grated lemon zest |
| 2 | tablespoons | Lemon juice |
| Salt and freshly ground black pepper | ||
| ½ | cup | Walnuts, toasted and chopped |
| Mixed greens such as: torn escarole, watercress and boston lettuce, lightly tossed with a salad dressing of choice | ||
| Grilled or roasted vegetables to taste, roughly chopped | ||
| ½ | cup | Roasted peppers, cut into a fine julienne |
Directions
Chill the chick peas and beans for as long as possible. Steep couscous in boiling salted water.
In a blender or food processor or by hand, blend until smooth the tahini paste, garlic, cumin, coriander, lowfat yogurt, parsley, olive oil, grated lemon zest and juice. Season to taste with salt and pepper and transfer to a mixing bowl.
Add the chilled beans to the dressing and walnuts. Fluff up the couscous with a fork and add to beans and walnuts; toss the ingredients together and adjust the seasoning.
On each dinner plate make an outer wreath of dressed greens, an inner wreath of mixed grilled vegetables of choice and center couscous and chick peas in the middle. Garnish top with roasted red peppers Yield: 4 to 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Busted by Gail Shermeyer <4paws@...> by TVFN Website on May 11, 1997
Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6693 Posted to MC-Recipe Digest V1 #609 by 4paws@... (Shermeyer-Gail) on May 12, 1997