Title: Middle Eastern Bean and Roasted Vegetable Salad (Mf)
Categories: Bean-sal
Yield: 6 Servings

15 oz Chick peas and small red
-kidney beans
2 c Couscous
2 1/2 c Salted boiling water
2 tb Tahini paste
1 Clove garlic, minced
1 ts Ground cumin
1 ts Ground coriander
1/2 c Plain nonfat yogurt
1/2 c Packed parsley leaves
1 tb Olive oil
1 ts Grated lemon zest
2 tb Lemon juice
Salt and freshly ground
-black pepper
1/2 c 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
1/2 c 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 MC-Recipe
Digest V1 #609 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997