Iraqi Bean and Roasted Vegetable Salad

Ingredients

• 1 can Chickpeas - (15 oz)
• 1 can Small red kidney beans - (15 oz)
• 2 cup couscous
• 2 1/2 cup salted boiling water
• 2 tbl Tahini paste
• 1 x clove garlic, minced
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1/2 cup Plain non-fat yogurt
• 1/2 cup parsley leaves - (packed)
• 1 tbl olive oil
• 1 tsp Grated lemon zest
• 2 tbl lemon juice
• salt to taste
• Freshly-ground black pepper to taste
• 1/2 cup walnuts toasted, chopped
• Mixed greens, such as torn escarole, watercress, and Bibb or Boston lettuce, lightly tossed with salad dressing of choice
• Chopped grilled or roasted vegetables to taste
• 1/2 cup Roasted peppers in fine julienne

Directions

1. Chill the chickpeas and beans for as long as possible.
2. Steep couscous in boiling salted water.
3. In a blender or food processor or by hand, blend until smooth the tahini paste, garlic, cumin, coriander, yogurt, parsley, olive oil, lemon zest and lemon juice.
4. Season to taste with salt and pepper, and transfer to a mixing bowl.
5. Add the chilled beans and walnuts.
6. Fluff up the couscous with a fork and add bean mixture.
7. Toss the ingredients together and adjust the seasoning.
8. On each dinner plate make an outer wreath of dressed greens, an inner wreath of mixed grilled vegetables of choice and fill the center with couscous and chickpeas.
9. Garnish the top with roasted red peppers.

This recipe yields 4 to 6 servings.