Serves: 4-6 people
Preparation and Cooking time: 10-15 minutes

Ingredients:
1 cup cous cous
1 1/2 cups spring water
Pinch sea salt
1 medium carrot washed diced and blanched
1 celery washed, diced and blanched
1 small onion diced and blanched
1/4 cup fresh or frozen peas blanced
Few pieces roasted red pepper diced
1 cup cucumber washed and diced
1 cup cooked chick peas (can use organic canned beans)
2 tablespoons parsley minced

Dressing:
1 tablespoon olive oil
1 tablespoon tahini
1 teaspoon sea salt
Pepper to taste
Juice of 2 small lemons
1/4 cup spring water

Utensils: Medium pot with lid, small pot for blanching vegetables, suribachi and surikoji

Preparation:

Place the blanched vegetables, red pepper, cucumber, parsley and cooked chickpeas in a serving bowl and mix gently.

Place the spring water and sea salt in a medium pot and bring to a boil on a medium flame.

Add the cous cous, mix gently and turn off the flame. Let sit, covered for five minutes.

Fluff cous cous with chopsticks and add to the vegetables and beans. Mix together.

Place the salt, tahini, olive oil and lemon in a suribachi and blend together.

Add the spring water and blend to a smooth creamy dressing.

Pour over the cous cous and mix gently.

Serve garnished with mint and lemon slices.