4 c. cooked couscous
1 c. cooked chickpeas
1/2 c. leeks (thinly sliced and blanched 1 min.)
1/4 c. red radish (sliced in thin rounds and blanched 3 seconds)
1/2 sliced green beans, blanched 2 min.
Several fresh lettuce leaves, washed
Umeboshi-tahini dressing
1 tbsp. chopped parsley
1/4 diced and blanched celery