Couscous Tabbouleh

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Couscous Tabbouleh

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.

Serves 8

Prep Time 20 min

Total Time 20 min.

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

Cooking Directions

Step 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.

Step 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.


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