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Ingredients:
- 2 cups low-sodium vegetable broth
- 1/2 teaspoon cumin seeds
- 2 cups whole wheat, couscous or Israeli couscous
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 9-10 cups romaine lettuce, cut into 1-inch pieces
- 1 15-oz. can chickpeas, rinsed and drained
- 1 medium cucumber, finely chopped (1½ cups)
- 1 medium tomato, finely chopped (1 cup)
- 1 medium red onion, thinly sliced (1 cup)
- 2 tablespoons fresh parsley, finely snipped
- 1 tablespoon lemon juice
- 1½ cups Tahini Dipping Sauce
Instructions:
1.) In a small saucepan bring broth and cumin seeds to boiling. Stir in couscous. Return to boiling; remove from heat. Cover and let stand 15 minutes or until broth is absorbed. Fluff with a fork. Season with salt and pepper.
2.) Divide lettuce, chickpeas, cucumber, tomatoes, onion, and couscous among eight bowls. Sprinkle with parsley and lemon juice, and drizzle with Tahini Dipping Sauce.
