Ingredients1 h 10 m servings 369
- 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.
Per Serving: 369 calories; 17.7 44.2 9.9 0 722 Full nutrition
ReviewsRead all reviews 4
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 fr...
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,...
Made this at TWC got good reviews sold out people who dont usually eat in the cafe sought it out to buy!