Tabbouleh & Couscous Salad Recipe ~ Crunchy Chickpea Crouton ~ Tahini Yogurt Dressing ~ Cheoff Geoff

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is gluten-free and adds protein, while bulgur is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is heart-healthy, while canola oil is more budget-friendly.

Add 1 cup of couscous to a pot with 1 cup of vegetable stock and a touch of olive oil.

Cover with plastic wrap and let sit for 5-10 minutes until couscous absorbs the liquid.

Prepare crunchy chickpea croutons by mixing chickpeas with curry powder, garlic salt, chili powder, olive oil, and pepper.

Spread chickpea mixture on a parchment-lined cookie sheet and roast in a preheated oven at 400 degrees for 15-20 minutes.

Rough chop 1 bunch of parsley and 1/2 bunch of cilantro.

Chop 1/2 red onion and heirloom tomatoes into small pieces.

Add juice of 1/2 lemon, 2 tablespoons olive oil, 1.5 tablespoons red wine vinegar, salt, and pepper to the chopped vegetables and mix.

Prepare tahini yogurt dressing by mixing 2 tablespoons Greek yogurt, 1 tablespoon tahini, crushed garlic, lemon juice, olive oil, salt, and pepper, thinning with water as needed.

Combine the couscous with the chopped vegetables and mix well.

Drizzle tahini yogurt dressing over the salad and top with roasted chickpea croutons and pomegranate seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary