Couscous Salad with Lemon Tahini Dressing

This recipe is a healthy vegetarian option. Most of us have been taught the only way to get your protein is through animals, which is completely untrue. That’s why I used hemp seeds they’re a great source of protein. This recipe has 20 grams of protein in it.

 

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Here’s a few tools I think you’ll need to successfully pull this recipe off:

Winware Stainless Steel 4.5 Quart Sauce Pan with Cover

OXO Good Grips Utility Cutting Board, 10.5 x 14.5

Victorinox Fibrox Pro Chef’s Knife, 8-Inch Chef’s FFP

Long Handle Wooden Cooking Mixing Oval Spoons, (Set of 4)

Cuisinart Mini Prep Plus Food Processor

Anchor Hocking 4907 6-Piece Glass Prep Bowl Set, Clear

Set of 3 Premium Quality-Double Mesh Extra Fine Stainless Steel Strainers

 

 

Couscous Salad with Lemon Tahini Dressing

Couscous Salad with Tahini Dressing- This recipe is a healthy vegetarian option. Most of us have been taught the only way to get your protein is through animals, which is completely untrue. That’s why I added hemp seeds they’re a great source of protein. This recipe has 20 grams of protein in it.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Main Course
Cuisine: American
Servings: 4
Calories: 510kcal

Ingredients

  • Couscous salad:
  • 1 ¼ cup unsalted vegetable broth
  • 1 cup Israeli couscous pearl couscous
  • ½ teaspoon salt
  • ½ cucumber halved, seeds removed, sliced
  • 8 oz. heirloom cherry tomatoes sliced
  • ½ cup kalamata olives pitted
  • 2 shallots chopped small
  • ½ cup feta crumbled
  • ½ cup hemp seeds
  • ¼ cup parsley chopped, garnish
  • ¼ cup mint chopped, garnish
  • Tahini Dressing:
  • ½ cup tahini paste
  • 1/3 cup water
  • zest of 1 lemon
  • juice of 1 lemon
  • 2 garlic cloves charred
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • In a pot over medium heat bring vegetable broth to a boil, add couscous and salt and reduce heat to low and cook for 8-10 minutes covered. While couscous cooks make tahini dressing, add all ingredients to a small food processor and blitz for 1 minute. Taste and adjust seasoning.
  • When couscous is finished cooking, transfer to a bowl and pour half of the dressing in and toss. Add cucumber, cherry tomatoes, olives, shallots, hemp seeds and remaining dressing toss to combine garnish with parsley and mint, serve warm and enjoy.

Notes

This salad works well chilled. Try substitute or using your favorite vegetables.