- 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
- 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).
- Fold in the onion, parsley, olive oil, lemon zest, and olives. Season with salt.
- 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.