Middle Eastern Bean And Roasted Vegetable Salad

Recipe Ingredients

1		Chick peas - (15 oz)
1		Small red kidney beans - (15 oz)
2 cups	474ml	Couscous
2 1/2 cups	592ml	Salted boiling water
2 tablespoons	30ml	Tahini paste
1		Garlic clove - minced
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Ground coriander
1/2 cup	118ml	Plain non-fat yogurt
1/2 cup	20g / 0.7oz	Parsley leaves - (packed)
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Grated lemon zest
2 tablespoons	30ml	Lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	73g / 2.6oz	Walnuts - toasted, chopped
		Mixed greens; such as torn escarole,
		Watercress, and Bibb or Boston lettuce - lightly tossed with
		Salad dressing of choice
		Chopped grilled or roasted vegetables - to taste
1/2 cup	118ml	Roasted peppers in fine julienne

Recipe Instructions

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

This recipe yields 4 to 6 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6693 broadcast 05-16-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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