How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Middle Eastern Bean and Roasted Vegetable Salad?

You need 1 ingredient. The key ingredients include: ["1 can (15 ounces) each of chick peas and small red kidney beans", "2 cups couscous", "2 1/2 cups salted boiling water", "2 tablespoons ""tahini"" paste", "1 clove garlic, minced", "1 teaspoon each of ground cumin and ground coriander", "1/2 cup plain nonfat yogurt", "1/2 cup packed parsley leaves", "1 tablespoons olive oil", "1 teaspoon grated lemon zest and 2 tablespoons lemon juice", "Salt and freshly ground black pepper", "1/2 cup walnuts, toasted and chopped", "Mixed greens such as; torn escarole, watercress and Boston lettuce lightly tossed with a salad dressing of choice", "Storebought grilled or roasted vegetables to taste, roughly chopped", "1/2 cup roasted peppers, cut into a fine julienne"].

Is Middle Eastern Bean and Roasted Vegetable Salad suitable as salads?

Yes, Middle Eastern Bean and Roasted Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Middle Eastern Bean and Roasted Vegetable Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Middle Eastern Bean and Roasted Vegetable Salad Recipe

Name: Middle Eastern Bean and Roasted Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ["1 can (15 ounces) each of chick peas and small red kidney beans", "2 cups couscous", "2 1/2 cups salted boiling water", "2 tablespoons ""tahini"" paste", "1 clove garlic, minced", "1 teaspoon eac…

Middle Eastern Bean and Roasted Vegetable Salad – a delicious recipe with beans, couscous, water, tahini, clove garlic, cumin. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

["1 can (15 ounces) each of chick peas and small red kidney beans", "2 cups couscous", "2 1/2 cups salted boiling water", "2 tablespoons ""tahini"" paste", "1 clove garlic, minced", "1 teaspoon each of ground cumin and ground coriander", "1/2 cup plain nonfat yogurt", "1/2 cup packed parsley leaves", "1 tablespoons olive oil", "1 teaspoon grated lemon zest and 2 tablespoons lemon juice", "Salt and freshly ground black pepper", "1/2 cup walnuts, toasted and chopped", "Mixed greens such as; torn escarole, watercress and Boston lettuce lightly tossed with a salad dressing of choice", "Storebought grilled or roasted vegetables to taste, roughly chopped", "1/2 cup roasted peppers, cut into a fine julienne"]

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Quick Info

Servings
4 servings
Category
Salads

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Middle Eastern Bean and Roasted Vegetable Salad

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