INGREDIENTS
1 can
navy beans
15 1/2 oz
Chickpeas
1/4 cup
Red onions
1/4 cup
Sun-dried tomatoes
1/4 cup
Tarragon
1 tbsp
Agave
1 tbsp
Dijon mustard
1/4 cup
Greek olives
1/4 cup
Lemon juice
1 cup
Moroccan couscous
1/4 tsp
Salt
1/2 tsp
Sea salt
2 1/8 cups
Water