#254 The Case of Couscous with Spicy Tahini Sauce

2 tablespoons harissa paste (I subbed another hot pepper condiment—Korean Gochujang—because I had it on hand)

4 tablespoons tahini

2 tablespoons olive oil

1 lemon, zested and juiced

1-1/4 cups whole wheat couscous

2 cloves garlic, sliced

1-1/4 rounded teaspoons (for 1-1/4 cups) vegetable bouillon powder

1-1/4 cups boiling water

16 stuffed green olives (not jumbo), sliced

1 tablespoon capers

1/2 cup vegan feta, crumbled

1/4 cup walnuts, chopped

3 tablespoons currants

1/4 cup chopped fresh mint

1/4 cup chopped fresh parsley

1/4 cup chopped fresh dill

salt

pepper

Mix together the harissa paste, tahini, olive oil and 2 teaspoons of the lemon juice in a little pitcher until smooth. Stir in small amounts of water until you have the right consistency to drizzle over the couscous.

In a large, heatproof bowl, stir together the couscous, garlic and vegetable bouillon powder. Pour the boiling water on top, cover with a plate and let sit for 15 min.

Fluff with a fork and mix in the olives, capers, half the feta, walnuts, currants, lemon zest, mint, parsley, dill and salt and pepper to taste.

 

Serve sprinkled with the rest of the feta and drizzled with the sauce.

 

Serves 4.

 

♥ Becki