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Couscous Tabbouleh

March/April 1996

Your rating: None Average: 3.7 (20 votes)

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.


Couscous Tabbouleh

Makes: 8 servings, 1 cup each

Active Time:

Total Time:

Ingredients

  • 1 1/2 cups whole-wheat couscous
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups boiling water
  • 1 1/2 cups packed fresh parsley leaves
  • 1/2 cup packed fresh mint leaves
  • 4 scallions, coarsely chopped
  • 2 large vine-ripened tomatoes, seeded and chopped (about cups)
  • 1/2 cup lemon juice
  • 1/2 cup crumbled feta cheese (2 ounces), optional

Preparation

  1. 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.
  2. 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

Per serving: 110 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 157 mg sodium; 235 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (33% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1/2 vegetable


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