This salad makes for a delicious and interesting addition to any picnic or potluck but could work just as well in cooler weather by leaving out the tomato and cucumber. It uses basic pantry ingredients and fresh vegetables that you might just be growing in your garden! While either the couscous or quinoa can stand on its own in this salad, the combination of them adds color, texture, and variety to this dish. Gluten-free eaters can substitute the same amount of quinoa (or millet) for the couscous. And don't forget the tahini sauce! Sauces can take some of your favorite meals from "yawn" to "wow" and this one couldn't be any easier to make. This recipe is perfect for substitutions so make it your own by experimenting with foods that have a Mediterranean personality!
Bring quinoa, water, and salt to a boil in a small pot. Cover and reduce the heat to a simmer. Cook for about 15 minutes, until the quinoa is tender with just a little bite to it. Don't overcook or you'll lose the texture. Remove from heat, and fluff with a fork. Set aside to cool.
Place the couscous and salt in a large bowl. Add the boiling water. Cover with a plate and let stand for 10 minutes. Remove the plate, and fluff with a fork. Add the quinoa to the couscous, and gently mix to combine. The grains should be separate and not mushy.
Mix in the chickpeas, tomatoes, cucumber, olives, artichoke, hearts of palm, parsley, almonds, and capers. Drizzle in the oil and lemon juice over everything and toss together.
To make the tahini sauce, stir everything together in a small bowl. Taste and adjust the flavors, if desired.
Serve with tahini drizzled on top.
Bring quinoa, water, and salt to a boil in a small pot. Cover and reduce the heat to a simmer. Cook for about 15 minutes, until the quinoa is tender with just a little bite to it. Don't overcook or you'll lose the texture. Remove from heat, and fluff with a fork. Set aside to cool.
Place the couscous and salt in a large bowl. Add the boiling water. Cover with a plate and let stand for 10 minutes. Remove the plate, and fluff with a fork. Add the quinoa to the couscous, and gently mix to combine. The grains should be separate and not mushy.
Mix in the chickpeas, tomatoes, cucumber, olives, artichoke, hearts of palm, parsley, almonds, and capers. Drizzle in the oil and lemon juice over everything and toss together.
To make the tahini sauce, stir everything together in a small bowl. Taste and adjust the flavors, if desired.
Serve with tahini drizzled on top.
