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Leigh Beisch Photo by: Leigh Beisch

Couscous Tabbouleh

Health APRIL 2004

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 170
  • Fat: 5g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.0g
  • Protein: 5g
  • Carbohydrate: 28g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 102mg
  • Calcium: 33mg
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Couscous Tabbouleh recipe

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