Couscous Sprout Salad

I modified the original recipe dressing a bit to add some sweetness and tang.

Along with the suggested tamari, I added a few splashes of red wine vinegar and some Agave to, taste.  I didn’t have lima beans so added pistachio nuts instead to add some texture.

Couscous Sprout Salad

2 servings

Gary Null – Vegetarian Cooking for Good Health

2            cups cooked couscous (I used one cup of Pearl couscous – it’s bigger)

1/2         cup diced carrots

1/4         cup chopped fresh parsley

1/2         cup cooked fava or lima beans (or pistachio nuts)

3            tablespoons tamari

            ***I added red wine vinegar and Agave

2            green onions diced (optional)

2-3         tablespoons raisins

1/2         cup sprouts (we buy ours from the farmer’s market and keep in fridge)

3            tablespoons extra virgin olive oil

1/4         teaspoon freshly ground black pepper

Combine all the ingredients in a medium-size bowl, toss, and serve at room temperature