| 15 | oz | Chick peas and small red kidney beans |
| 2 | c | Couscous |
| 2 1/2 | c | Salted boiling water |
| 2 | tb | Tahini paste |
| 1 | | Clove garlic, minced |
| 1 | ts | Ground cumin |
| 1 | ts | Ground coriander |
| 1/2 | c | Plain nonfat yogurt |
| 1/2 | c | Packed parsley leaves |
| 1 | tb | Olive oil |
| 1 | ts | Grated lemon zest |
| 2 | tb | Lemon juice |
| | Salt and freshly ground black pepper |
| 1/2 | c | Walnuts, toasted and chopped |
| | Mixed greens such as: torn escarole, watercress and boston lettuce, lightly tossed with a salad dressing of choice |
| | Grilled or roasted vegetables to taste, roughly chopped |
| 1/2 | c | Roasted peppers, cut into a fine julienne |
