| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Bean-sal |
6 |
Servings |
INGREDIENTS
| 15 |
oz |
Chick peas and small red |
|
|
kidney beans |
| 2 |
c |
Couscous |
| 2 1/2 |
c |
Salted boiling water |
| 2 |
T |
Tahini paste |
| 1 |
|
Clove garlic, minced |
| 1 |
t |
Ground cumin |
| 1 |
t |
Ground coriander |
| 1/2 |
c |
Plain nonfat yogurt |
| 1/2 |
c |
Packed parsley leaves |
| 1 |
T |
Olive oil |
| 1 |
t |
Grated lemon zest |
| 2 |
T |
Lemon juice |
|
|
Salt and freshly ground |
|
|
black pepper |
| 1/2 |
c |
Walnuts, toasted and chopped |
|
|
Mixed greens such as: torn |
|
|
escarole watercress and |
|
|
boston lettuce lightly |
|
|
tossed with a salad |
|
|
dressing of choice |
|
|
Grilled or roasted |
|
|
vegetables to taste |
|
|
roughly chopped |
| 1/2 |
c |
Roasted peppers, cut into a |
|
|
fine julienne |
INSTRUCTIONS
Chill the chick peas and beans for as long as possible. Steep couscous
in boiling salted water. In a blender or food processor or by hand,
blend until smooth the tahini paste, garlic, cumin, coriander, lowfat
yogurt, parsley, olive oil, grated lemon zest and juice. Season to
taste with salt and pepper and transfer to a mixing bowl. Add the
chilled beans to the dressing and walnuts. Fluff up the couscous with
a fork and add 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 Yield: 4 to 6 servings Copyright, 1997, TV FOOD
NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer
<4paws@netrax.net> by TVFN Website on May 11, 1997 Recipe by: COOKING
MONDAY TO FRIDAY SHOW # MF6693 Posted to MC-Recipe Digest V1 #609 by
4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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