Couscous with Roasted Garlic Hummus

Couscous is a crushed durum wheat semolina formed into small spheres, making it a convenient alternative to rice or quinoa. Couscous is commonly found in mediterranean cuisine. I use Moroccan couscous, which is the smallest of all couscous grains. Israeli (pearl) and Lebanese couscous are great alternatives that are larger in grain size.

COUSCOUS SALAD

4 servings

Ingredients

• 1 1/2 c couscous, uncooked

• 3 c water

• 1/2 cucumber, adjust to taste

• 1/2 tomato, adjust to taste

• 1/4 onion, adjust to taste

• 7.5 oz (1/2 can) black beans, adjust to taste

• 2 T lemon juice

• Cilantro

• Olive oil

• Salt

• Black pepper

Directions

1. Fry couscous in 2 t of olive oil. Set aside.

2. Boil 3 c water. Add fried couscous and a pinch of salt.

3. Cover for 5 minutes until cooked. Keep stirring and add 1 T olive oil. Let couscous cool.

4. Cook beans for 30 seconds in the microwave.

5. Prepare salad on the side with cucumber, tomato, onion, cilantro, lemon juice, salt, black pepper. Increase the vegetables if you want more.

6. Mix together cooked couscous, beans, and salad.

ROASTED GARLIC HUMMUS

Yields 1 1/2 cups

Ingredients

• 1/4 c sesame seeds (or tahini)

• 1 15 oz can garbanzo beans

• 2 cloves garlic, minced

• 2 T lemon juice

• 1/2 t cumin

• 1/2 t black pepper

• 1/4 - 1/2 t salt

• 1/4 - 1/2 c olive oil, adjust as needed

• Paprika, for garnish

Directions

1. TAHINI: heat sesame seeds in a frying pan on medium heat until lightly toasted and fragrant (will happen very quickly).

2. Lightly roast the garlic in olive oil till golden in color.

3. Blend sesame seeds together in a food processor with a little bit of olive oil to create tahini. Since it is a small amount, it is possible that not all the seeds will be processed and this is okay.

4. Blend together tahini, garbanzo beans, garlic, lemon juice, cumin, black pepper, salt, and 1/4 c olive oil in a food process or blender (use the damper). The mixture is thick so you will often have to stir it and add more olive oil. Process until desired consistency is reached.

5. Top hummus with olive oil (I use a higher quality olive oil in the topping) and paprika.