Quinoa and Couscous Salad
1/2 cup quinoa (preferably red)
1/2 cup couscous
2 teaspoons oil/margarine
1 16 oz can chickpeas
2 carrots
2 zucchinis
2 spring onions
2 tablespoons chopped fresh herbs
2 tablespoons tahini
juice of one orange (about 3 tablespoons)
juice of one lime (about 1 tablespoon)
1 tablespoon agave syrup, or similar sweetener
Cook the quinoa in plenty of salted water until al dente, then drain it. Cook the couscous according to packet intructions, then add the oil/margarine and fluff with a fork. Put the quinoa and couscous in a large bowl and allow them to cool.
Drain and rinse the chickpeas and add them to the bowl. Grate the carrots and zucchini, finely slice the spring onions and herbs, and add to the bowl.
In a small bowl, whisk together the tahini, agave and citrus juices until smooth. Just before serving, toss the dressing through the salad. (If the dressing thickens up while sitting, add a splash of water to thin it out a little.)
Source of recipe: My brain. :)
SO HOW'D IT GO?
This is delicious! I made it for a picnic and everyone loved it. I used 4 cups of cooked brown rice for both grains (what I had) and left out the grated raw zucchini because I found it bitter. Instead, I added tomatoes, peas, and red bell pepper. Cucumber would also be good. For herbs, I used fresh basil. I also added the orange's zest for good measure. So delicious! I LOVE this dressing! I did mix in the dressing several hours before serving, but it tasted just fine and didn't thicken up or anything. Will be making this for future potlucks!