15-Minute Couscous Salad with Zucchini and Parsley

Lawndale News Chicago's Bilingual Newspaper - Food


  • 1 1/4 cup boiling water
  • 1 cup whole wheat couscous
  • 5 tablespoons white wine vinegar
  • 1/4 cup 365 Everyday Value® Organic Tahini
  • 1/8 teaspoon fine sea salt
  • 2 small zucchini
  • 1/4 bunch fresh flat-leaf parsley
  • 1 cup grape tomatoes, halved
  • 1 (15-ounce) can 365 Everyday Value® Organic Garbanzo Beans (also called chickpeas), rinsed and drained


In a large, heatproof bowl, pour water over couscous, cover and set aside for 5 minutes. Uncover, fluff with a fork, and set aside to let cool for 5 minutes more. Meanwhile, whisk together vinegar, tahini and salt in a second large bowl. Thinly slice zucchini over dressing, and then use kitchen shears to snip parsley leaves into the bowl; discard stems. Add tomatoes, beans and couscous and toss gently to combine.

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