Couscous Tabbouleh

couscous-tabbouleh Recipe
Leigh Beisch

Yield:

6 servings (serving size: 1 cup)

Nutritional Information

Calories 170
Fat 5 g
Satfat 1 g
Monofat 3 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 28 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 102 mg
Calcium 33 mg

Ingredients

1 cup water
3/4 cup uncooked whole-wheat couscous
1/2 teaspoon salt
2 cups halved grape or cherry tomatoes
1 3/4 cups chopped peeled cucumber
1 cup chopped red onion
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon freshly ground black pepper

Preparation

Bring 1 cup water to a boil in a medium saucepan, and gradually stir in couscous and salt. Remove from heat; cover and let stand 5 minutes. Transfer to a medium bowl, and fluff with a fork. Stir in tomatoes and remaining ingredients. Serve immediately, or refrigerate, covered, 1 hour to allow the flavors to blend.

Note:

Lori Longbotham,

April 2004
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