Vegan Tunisian Cous-Cous Salad with Vegan Cumin-Pomegranate Molasses Dressing
Juicy as the fruits of summer, it is absolutely addicting.
Salad:
1 box cous-cous (I used a garlic-herb variety)
1-15 ounce can garbanzo beans (chick peas), rinsed and drained
2 Roma tomatoes, diced
1/4 of a medium-large red onion, finely diced
1 generous tablespoon coarsely minced Italian flat leaf parsley
Vegan Cumin-Pomegranate Molasses Dressing:
1/4 cup olive oil
1 tablespoon champagne vinegar (or any vinegar you prefer)
1 teaspoon pomegranate molasses (if you can't find this ingredient at Mediterranean markets, you may substitute maple syrup, but the pomegranate is perfect with this flavor profile)
juice of one lime
juice and zest of one-half of an orange
1 clove garlic, minced
1/4 teaspoon cumin
1/4 teaspoon ground coriander
1/8 teaspoon cinnamon (this spice may sound unlikely to you, but it is perfect with the other spices)
Prepare cous-cous according to package directions. Meanwhile, in a small bowl, whisk together all dressing ingredients and set aside. When cous-cous is ready, transfer to a large bowl and add garbanzo beans, tomato, red onion and parsley. Whisk dressing one more time, drizzle over the top and gently toss all together.
Serving suggestion:
Start with 4 palm-size patty-pan squash, stem and bottom ends cut off, and then each sliced in half horizontally (the thickness should be about 1/2-inch; if not just adjust grilling time. Rub each piece with a little olive oil and sprinkle with coarse sea or kosher salt. Grill for 4 minutes on each side (or 8 minutes total in a pannini-maker style indoor grill like the George Foreman). If you grill in more than one batch, keep the first ones warm in a preheated oven. Top each slice with some of the room temperature salad and serve immediately.
Serves: approximately 8