Job's tears are protein-packed seeds filled with amino acids, fiber and antioxidants. Put them to work in this simple recipe.
Haricots verts are a type of French green bean, that are thinner, shorter and more tender than traditional green beans.
Job’s Tears with Tahini-Turmeric Sauce
Serves | 4 |
- 2 cups Job’s tears
Tahini-Turmeric Sauce (Yields ½ cup)
- ½ cup tahini
- 1½ tsp ground turmeric
- 1 clove garlic, peeled and grated
- zest of 1 medium lemon
- juice of 3 medium lemons
- ¹⁄₃ to ½ cup water reserved from cooking Job’s tears (see below)
- 4 cups lightly packed baby arugula
- 12 oz steamed haricots verts
- 1¼ cup grape tomatoes, halved
- ¾ cup marinated Kalamata olives
- 4 hard-boiled eggs, peeled and halved lengthwise
- 1 to 2 scallions, trimmed and sliced into matchsticks
- 2 to 3 tsp ground Aleppo pepper
- tahini-turmeric sauce (recipe below)
| Preparation – Job’s Tears | In a large saucepan over medium-high heat, add Job’s tears and enough water to cover Job's tears by 2 inches. Bring to a boil, reduce heat to medium-low and simmer until chewy, 45 minutes. Drain and reserve cooking water. Return Job's tears to pot and cover to keep warm.
| Preparation – Tahini-Turmeric Sauce | In a medium bowl, whisk tahini, turmeric, garlic and lemon zest and juice until combined. Add ¹⁄₃ cup reserved cooking water and whisk, adding more as needed until sauce reaches desired consistency. Set aside.
| To Serve | In 4 shallow bowls, divide arugula on one side and haricots verts on opposite side. Place cooked Job’s tears in center of bowls and top with tomatoes, olives and eggs. Garnish with scallions and sprinkle Aleppo pepper over top; generously drizzle with turmeric-tahini sauce and serve.