Couscous Salad

Serves 6
2 cups cooked couscous
6 green onions, chopped
2 medium sized tomatoes, seeded & cut into small pieces
1 cup cucumber, seeded & chopped
2 cup cooked garbanzo beans
1 cup parsley, chopped

DRESSING:
3/4 cup olive oil
1/2 cup fresh lemon juice
2 cloves minced garlic
1 tsp Dijon mustard
1 Tbsp VE Hummus Seasoning

1. Mix together salad ingredients.
2. Mix together ingredients for Dressing. Pour Dressing on salad and toss.

Falafel

1 1/2 c chick peas, soaked for 36 hours
3 garlic cloves
1 Tbsp parsley
1 large onion
3 tsp VE Hummus Seasoning
1/4 tsp cayenne (optional)
salt to taste
1/4 tsp VE Baking Powder
oil for deep-frying

1. Drain, rinse the chickpeas and purée in food processor.
2. Add onion, garlic and parsley, continue processing, scraping side of bowl as necessary.
3. Next blend in Hummus Seasoning, salt and baking powder. Set aside for 1 hour to allow the flavours to blend.
4. Make small balls out of the purée mixture then flatten balls slightly. Let rest again for 15 minutes.
5. Deep-fry the falafel for 3-4 minutes, turning once. Drain on a paper towel and serve them in pita pockets with diced tomatoes and prepared VE Tzatziiki Dip Mix.

Hummus with a Difference

1 can chickpeas (19 oz.)
juice of 1 lemon (1/3 cup)
2 Tbsp soya sauce
2 Tbsp olive oil (optional)
¼ cup Tahini or unsweetened peanut butter
3 tsp VE Hummus Seasoning
1 tsp VE Thai Seasoning

1. Drain chickpeas and process until smooth in a blender.
2. Add remaining ingredients. Blend until smooth and well mixed.

Serving Hint: Top with sprig of cilantro or parsley and whole black olives. Serve with pita crisps.