Couscous Tabbouleh
A Lebanese parsley salad built on couscous instead of bulgur, dressed simply in lemon juice and olive oil.
Servings: 4 servings
Calories: 182kcal
Ingredients
- ¼ cup Fine couscous
- 2½ cups Flat leaf parsley finely chopped
- 2 medium Tomatoes finely diced
- 1 medium Onion finely diced
- ¼ cup Mint leaves finely chopped
- 2 small Cucumbers finely diced, optional
- 2 medium Lemons juiced (about ¼ cup)
- ¼ cup Olive oil extra virgin
- 1 teaspoon Salt to taste
Instructions
- Place the couscous in a heatproof bowl. Pour ⅓ cup of boiling water over it, cover and let stand for a minimum of 5 minutes until the water is absorbed.¼ cup Fine couscous
- While the couscous cools, finely chop the parsley and mint. Then finely dice the tomato, onion and cucumber if using.2½ cups Flat leaf parsley, 2 medium Tomatoes, 1 medium Onion, ¼ cup Mint leaves, 2 small Cucumbers
- In a large bowl, combine the parsley, mint, tomato, onion and cucumber. Fluff the cooled couscous with a fork and add it to the bowl along with the lemon juice, olive oil and salt. Toss well then taste and adjust the lemon, salt, or oil before serving immediately.2 medium Lemons, ¼ cup Olive oil, 1 teaspoon Salt
Video
Notes
This recipe will yield approximately 3 cups.
Nutrition
Serving: 0.75cup | Calories: 182kcal | Carbohydrates: 14g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 610mg | Potassium: 592mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3860IU | Vitamin C: 92mg | Calcium: 97mg | Iron: 3mg