Serves: 4
Prep time: 15 minutes
Cook time: 0 minutes
Za’atar couscous
8 ounces couscous
2 tbsp RawSpiceBar Za’atar Blend
1 tbsp olive oil
1 tsp salt
Za’atar chickpeas
2 15-ounce cans chickpeas, drained and rinsed
1 pint cherry tomatoes, halved
1 cucumber, diced
1 avocado, diced
2 tbsp RawSpiceBar Za’atar Blend
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp honey or maple syrup
one-half tsp salt
1 lemon, sliced into wedges for serving
Tahini sauce
one-half cup tahini
1 lemon, juiced
2 garlic cloves, minced
Salt and pepper to taste
2-4 tbsp water
- In a small saucepan, bring 2 cups of water to a boil. In a medium heat-proof bowl, combine the couscous, za’atar, and salt. Pour the boiling water over the couscous, cover and let sit for 5-10 minutes, until the water is absorbed and the couscous is tender. Fluff with a fork and season to taste with salt and pepper.
- In a medium bowl, toss together the chickpeas, tomatoes, cucumber, avocado, za’atar, olive oil, vinegar, honey, and salt.
- In a small bowl, whisk together the tahini, lemon juice, garlic, salt, and pepper until smooth. Add water, 1 tbsp at a time, to reach your desired consistency. It should be pourable and smooth.
- To serve, divide the couscous between bowls. Top with chickpeas and tahini sauce. Serve with lemon wedges on the side.
