Recipe - Middle Eastern Bean And Roasted Vegetable Salad (Mf)

15 ounce Chick peas and small red
kidney beans
2 cup Couscous
2 One half cup Salted boiling water
2 tablespoon Tahini paste
1 Clove garlic, minced
1 teaspoon Ground cumin
1 teaspoon Ground coriander
One half cup Plain nonfat yogurt
One half cup Packed parsley leaves
1 tablespoon Olive oil
1 teaspoon Grated lemon zest
2 tablespoon Lemon juice
Salt and freshly ground
black pepper
One half cup 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
One half cup Roasted peppers, cut into a
fine julienne

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 MCRecipe
Digest V1 #609 by 4paws@netrax.net (ShermeyerGail) on May 12, 1997