Spring cabbage wraps with couscous, za’atar, and spicy tahini dressing recipe

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  • Yield: 4 Servings


  • 1 cup (175 g) whole wheat couscous 1 teaspoon fine sea salt
  • 1 cup (225 ml) boiling water
  • 1 small red onion, sliced
  • ½ cup (10 g) chopped fresh parsley 1 tablespoon olive oil, plus more for garnish Grated zest of 1 organic lemon
  • ½ cup (100 g) whole Kalamata olives 8 whole cabbage leaves (2 per person) 1 cup (145 g) cooked butter beans (or any bean you like) Handful of fresh pea shoots
  • Spicy tahini dressing Za’atar
  • Freshly cracked black pepper
How to Make It
  1. Put the couscous and salt in a large bowl, and stir to combine. Add the boiling water, stir quickly, and then cover the bowl with a plate or a piece of plastic wrap. Let it sit for 10 minutes. Remove the cover and fluff the couscous with a fork (if the couscous is still slightly crunchy, replace the cover and let it sit for another couple of minutes).
  2. Fold in the onion, parsley, olive oil, lemon zest, and olives. Season with salt.
  3. Arrange the cabbage leaves on a platter and spoon an eighth of the couscous onto each one. Top with a handful of the beans and some pea shoots. Drizzle with the tahini sauce and olive oil, and sprinkle generously with za’atar and some cracked black pepper. Serve.

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