Middle Eastern Spiced Couscous with Figs and Labneh
Pearl couscous with kidney beans, fresh mint, parsley, cilantro, figs and labneh with Hellmann’s Smoked Peach Dressing.
Salads
Ingredients per serving
Prepare the Salad
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Pearl couscous, cooked, cooled 1.57 kg
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Harissa paste, prepared 30.0 ml
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Cooked kidney beans 885.0 g
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Dried or fresh figs, cut into 1/8 20.0 each
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Mint, rough chopped 57.0 g
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Cilantro leaves 11.0 g
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Sunflower seeds, roasted 86.0 g
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Salt and Pepper, to taste
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Labneh 165.0 g
Preparation
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Prepare the Salad
- Combine couscous with harissa, kidney beans, figs, mint, cilantro and sunflower seeds. Toss with enough Hellmann’s Smoked Peach Dressing to coat, about 600 ml. Season with salt and pepper.
- Drizzle or dollop the labneh throughout the salad, and serve in 235 g portions as a side dish.
