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Couscous Tabbouleh

Leigh Beisch
Yield 6 servings (serving size: 1 cup)

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

Nutrition 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

How to Make It

  1. 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.