Whole Wheat Couscous Tabbouleh

This recipe is lightly adapted from a Health Magazine recipe. It's a wonderful, fresh, light salad for a hot summer day.

Whole Wheat Couscous Tabbouleh

scaronRecipe by scaron

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10 minutes

25 minutes

8

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    Ingredients

    • 1 cup water
    • 3/4 cup whole wheat couscous (uncooked)
    • 1/2 tsp kosher salt
    • 2 cups halved cherry tomatoes
    • 1 1/2 cup peeled, diced cucumbers (about 1)
    • 1 medium red onion, diced
    • 1/4 cup finely chopped Italian flat-leaf parsley
    • 1/4 cup finely chopped fresh mint
    • 1  lemon, juiced (about 1/4 cup)
    • 2 tbsp extra virgin olive oil
    • salt and pepper, to taste

    Directions

    1. 1In a medium saucepan, heat the water to boiling. Stir in the couscous and salt, cover and remove from heat. Let stand 10 minutes.
    2. 2In a large bowl, combine the tomatoes, cucumbers, red onion, parsley, mint, lemon juice and olive oil. Stir well to combine.
    3. 3Remove the lid from the couscous and fluffy with a fork. Add the couscous to the bowl with the tomato mixture. Stir until fully combined.
    4. 4Salt and pepper to taste.
    5. 5Chill until ready to serve.

    Categories: Couscous Recipes, Salads, Vegetable Salads, 30 Minutes Or Less, American, Lower Calorie, Vegetarian

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