Open Every Day

Toasted Pearl Couscous and Tomato Salad with Tahini Dressing


  • 1 +1 tablespoons olive oil
  • 1 cup pearl couscous
  • 1 1/2 cups water (boiling)
  • 1 tsp salt
  • 1 can chickpeas, drained
  • 1-2 cloves of garlic, finely minced
  • one bunch of fresh flat leaf parsley coarsely chopped (leaves only)
  • 1-2 shallots, sliced into fine slivers
  • 1-2 pints heirloom cherry tomatoes, halved
  • Salt and pepper to taste


Combine all ingredients in a sealed container and shake vigorously. Set aside.

In a large saucepan, heat 1 tablespoon of olive oil on medium low heat and stir in couscous. Cook until browned. Add water and salt and simmer for 15 minutes. When finished, transfer to a large bowl and set aside.

In a large skillet, add 1 tablespoon of olive oil and chickpeas and cook over medium-high heat until crispy. Stir occasionally and cover with a screen (the chickpeas will pop). When done, add to the couscous and let cool. Stir in the dressing. garlic and parsley. Add salt and pepper to taste. Transfer to a serving dish and sprinkle with the shallots. Top with the the tomatoes

Toasted Pearl Couscous and Tomato Salad with Tahini Dressing

Submitted by Lesley Lassiter

Printer friendly version.