“This delicious salad will delight the whole family.” - by anonymous
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 369 cal
- 18%
- Fat
- 17.7 g
- 27%
- Carbs
- 44.2 g
- 14%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"this recipe is not spectacular but if you have all the ingredients lying around (as I did),its a decent summer side dish. I would add greek olives instead of green next time. I also thought fresh bl..." See moreanched green beans would be better than canned. the dressing is really thick. I added a extra 1-2 T of oil and lemon juice."
Puja
"it was good, but there was too much couscous, and not enough vegetable for my taste. i liked the chickpea though, and i think the dressing was a little too bitter so i put a dash of honey in it, and i..." See moret evened out nicely. it was well liked though, and i would definitely make it again."
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