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Couscous Tabbouleh
Couscous Tabbouleh
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From: EatingWell Magazine, March/April 1996
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.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1½ cups whole-wheat couscous
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 cups boiling water
- 1½ cups packed fresh parsley leaves
- ½ cup packed fresh mint leaves
- 4 scallions, coarsely chopped
- 2 large vine-ripened tomatoes, seeded and chopped (about cups)
- ½ cup lemon juice
- ½ cup crumbled feta cheese (2 ounces), optional
Preparation
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Active
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Ready In
- 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.
- 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.
- Per serving: 159 calories; 2 g fat(0 g sat); 6 g fiber; 32 g carbohydrates; 6 g protein; 38 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 1,630 IU vitamin A; 29 mg vitamin C; 53 mg calcium; 3 mg iron; 157 mg sodium; 232 mg potassium
- Nutrition Bonus: Vitamin C (48% daily value), Vitamin A (33% dv)
- Carbohydrate Servings: 2
- Exchanges: 1 starch, ½ vegetable
