Ingredients

The following ingredients have 7 Servings
  • 1 cup whole wheat couscous
  • 5 tablespoons white wine vinegar
  • 1/4 cup tahini
  • 1/4 teaspoon kosher salt
  • 2 small zucchini
  • 1/4 bunch fresh flat-leaf parsley
  • 1 cup grape tomatoes, halved
  • 1 (15.0-ounce) can garbanzo beans, rinsed and drained

Instruction

  • In a large, heatproof bowl, pour 1 1/4 cup boiling 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, garbanzo beans and couscous and toss gently to combine.