Herby couscous salad with Almond Start tahini (vegan)

Prep time 20 minutes | cook time 10-15 | serves 4


  • 100 g pearl couscous
  • 100 g couscous
  • 1 orange, juice
  • 50 g raisins
  • 1 lemon, zest and juice
  • 100 g semi sundried tomatoes
  • 50 g black olives, cut in half
  • 2 tbsp extra virgin olive oil
  • 1 garlic clove, pressed
  • ½ tsp cinnamon
  • Pinch of sea salt
  • Black pepper, freshly grounded
  • Fresh dill, to taste
  • Handful mint leaves, finely chopped
  • Handful fresh coriander leaves
  • Chili flakes, to taste (to put on the table)

For the tahini:

  • 5 tbsp tahin paste
  • 4 tbsp Abbot Kinney’s Almond start
  • ¼ tsp cumin
  • 1 lime, juice
  • Pinch of sea salt


  1. Cook both types of couscous, following instructions on packages. Mix and let it cool down while stirring frequently.
  2. Put a saucepan on low heat, add the orange juice and the raisins. As soon as it boils put off the stove and drain the raisins.
  3. Add all the ingredients to the couscous: raisins, lemon zest + juice, sundried tomatoes, olives, olive oil, garlic, cinnamon, salt, pepper, dill, mint, coriander leaves and toss everything together.
  4. Put all of the ingredients for the tahini in the food processor, blend and move into a bowl.
  5. Set the table and center the couscous salad, tahini and chilli flakes. Enjoyyyyyyyyy!

couscous salad abbot kinney's

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