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Ingredientes
- 1 can Chick peas - (15 ounce)
- 1 can Small red kidney beans - (15 ounce)
- 2 c. Couscous
- 2 1/2 c. Salted boiling water
- 2 Tbsp. Tahini paste
- 1 x Garlic clove chopped
- 1 tsp Grnd cumin
- 1 tsp Grnd coriander
- 1/2 c. Plain non-fat yogurt
- 1/2 c. Parsley leaves - (packed)
- 1 Tbsp. Extra virgin olive oil
- 1 tsp Grated lemon zest
- 2 Tbsp. Lemon juice Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Walnuts toasted, minced Mixed greens, such as torn escarole, watercress, and Bibb or possibly Boston lettuce lightly tossed with Salad dressing of choice Minced grilled or possibly roasted vegetables to taste
- 1/2 c. Roasted peppers in fine julienne
Direcciones
- Refrigeratethe chick peas and beans for as long as possible. Steep couscous in boiling salted water.
- In a blender or possibly food processor or possibly by hand, blend till smooth the tahini paste, garlic, cumin, coriander, lowfat yogurt, parsley, extra virgin olive oil, grated lemon zest and juice. Season to taste with salt and pepper and transfer to a mixing bowl.
- Add in the chilled beans to the dressing and walnuts. Fluff up the couscous with a fork and add in 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 532g | |
| Recipe makes 4 servings | |
| Calories 662 | |
| Calories from Fat 99 | 15% |
| Total Fat 11.5g | 14% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 726mg | 30% |
| Potassium 783mg | 22% |
| Total Carbs 114.08g | 30% |
| Dietary Fiber 16.9g | 56% |
| Sugars 4.29g | 3% |
| Protein 25.48g | 41% |
