Bean Salad Over Couscous

A delicious meatless main course.

Beans are a vegetarian staple — they’re packed with protein and fiber to keep you satisfied. The lemon-tahini dressing is simple to make and is a healthy alternative to a store-bought dressing.

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Serves 4

For the salad 1 15-ounce can black beans, rinsed and drained
1 15-ounce can garbanzo beans, rinsed and drained
1 cup red bell pepper, chopped
3 scallions, chopped
1 cup cooked couscous

For the dressing
1 tablespoon tahini
1 tablespoon water
Juice of half a lemon
Salt
Black pepper

1) Mix together the beans, pepper and scallions in a large bowl.

2) Whisk together the dressing ingredients and pour over the bean salad. Toss to combine.

3) Place the salad in the center of the bed of couscous.

Jean Hanks is the food intern at the Forward. Contact her at hanks@forward.com.

Bean Salad Over Couscous

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