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Mediterranean Couscous-Quinoa Salad with Tahini Sauce

Yields1 Serving

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.

Mediterranean Couscous-quinoa salad

 ½ cup quinoa, rinsed
 1 cup water
 ½ tsp salt
 ½ cup instant couscous
 ½ tsp salt
 1 cup boiling water
 1 cup cooked or canned chickpeas (drained and rinsed)
 1 cup cherry tomatoes, halved (or substitute 1 large tomato, chopped)
 ½ medium cucumber, chopped
 ¼ cup cup pitted black or kalamata olives, chopped
 ½ cup chopped artichoke hearts or hearts of palm (or both!)
 ¼ cup chopped fresh parsley or basil, or more, if desired, for a bright fresh taste
 ¼ cup sliced almonds (or substitute sunflower or raw pumpkin seeds)
 2 tsp capers, drained
 1 tsp olive oil
 1 tsp fresh lemon juice
Tahini Sauce
 ½ cup tahini
 ⅓ cup warm water
 1 tbsp tamari or soy sauce
 2 tbsp fresh lemon juice
 2 large garlic cloves, grated or minced
 2 tsp toasted sesame oil
1

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.