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15-Minute Couscous Salad with Zucchini and Parsley

Serves 6 to 8
Time 25 min
Creamy tahini and tart wine vinegar dress whole wheat couscous, tossed with tomatoes, zucchini and chickpeas. Follow the time-saving techniques in the method to make extra-quick work of this salad or light main course.
Ingredients
  • 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-ounce) can garbanzo beans, rinsed and drained
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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-ounce) can garbanzo beans, rinsed and drained