FRUITY COUSCOUS SALAD WITH TAHINI DRESSING
RECIPE TYPE
Vegetarian, Under 30 min
SERVES
4
Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min
Ingredients
1 cup Longo’s Pearl Couscous, cooked and cooled
1/2 cup Longo’s Apricots, sliced
1/4 cup Longo’s Raisins
1/4 cup Longo’s Dried Cranberries
1/2 cup Longo’s Chickpeas, drained and rinsed
2 tbsp Longo’s Tahini
1 clove garlic, minced
1 1/2 tsp Longo’s Pure Liquid Honey
1/2 lemon, juiced
1 tbsp water
Pinch salt
Directions
Mix together pearl couscous, apricots, raisins, dried cranberries and chickpeas in large bowl.
Whisk together tahini, garlic, honey, lemon juice, water and salt in small bowl. Pour sauce over couscous mixture and mix until evenly coated. Serve cold or at room temperature.
How to Cook Pearl Couscous: Boil 1 cup of couscous in small pot with 1 1/2 cups of water over high heat. Reduce heat to a simmer; cover and cook for about 10 minutes until the water is absorbed and the couscous is soft. (1 cup of raw couscous will Yield about 3 cups cooked.)
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 10g | Fibre 6g |
Fat 5g | Sugar 21g |
Carbs 71g | Sodium 95mg |
