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Snack recipe · from the recipe book

Herby White Bean Couscous Salad with Tahini

Creamy white beans and fluffy couscous tossed with crisp cucumber, sweet peppers, peppery romaine and a nutty lemon-tahini dressing.

Herby White Bean Couscous Salad with Tahini

Ingredients

  • ½ cup90 gCouscous, dry
  • ¾ cup180 gWaterdivided
  • 2 cups358 gWhite beans, canned, drained and rinsed
  • 3 cups chopped140 gRomaine lettucechopped
  • ½ medium (8 in.)150 gCucumberdiced
  • 1 medium120 gRed bell pepperdiced
  • ⅓ cup chopped20 gFresh parsleychopped
  • 1½ tbsp chopped8 gFresh mintchopped
  • 3 tbsp45 gTahini
  • 1 lemon, juiced45 gLemon juice
  • 1 clove3 gGarlicgrated
  • ½ tsp1 gGround cumin
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Bring three-quarters of the water to a boil in a small pot, stir in the couscous, cover, take off the heat and let stand 5 minutes; fluff with a fork and spread on a plate to cool for about 10 minutes.
  2. While the couscous cools, make the dressing: whisk the tahini, lemon juice, garlic, cumin, salt and black pepper in a small bowl, then whisk in the remaining quarter of the water until smooth and pourable.
  3. In a large bowl, combine the white beans, cucumber, red bell pepper, parsley and mint.
  4. Add the cooled couscous and half of the dressing to the bowl and toss well.
  5. Divide the romaine among 4 plates, spoon the bean and couscous mixture on top, and drizzle with the remaining half of the dressing.

Contains: Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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