Couscous Tabbouleh
Packed with fiber, vitamins and minerals, whole-wheat couscous is ready to eat in minutes. Make it a meal: Fill pita bread with this salad for a tasty sandwich. Source: EatingWell Magazine, March/April 1996
Ingredients
Directions
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Combine couscous, oil, salt and pepper in a large bowl. Pour water over the couscous and cover. Let stand until the water has been absorbed, about 5 minutes. Uncover and fluff with a fork. Let cool completely.
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Chop parsley, mint and scallions in a food processor fitted with a metal blade. Add them to the couscous, along with tomatoes and lemon juice. Toss to blend. Gently stir in feta, if using. Serve at room temperature or chilled.
Nutrition Facts
Per Serving:
159 calories; 1.8 g total fat; 0.2 g saturated fat; 157 mg sodium. 232 mg potassium; 32.3 g carbohydrates; 6.1 g fiber; 3 g sugar; 6.4 g protein; 1630 IU vitamin a iu; 29 mg vitamin c; 38 mcg folate; 53 mg calcium; 3 mg iron; 17 mg magnesium;
Exchanges:
1 starch, 1/2 vegetable