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Whole Wheat Couscous Tabbouleh

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Whole Wheat Couscous Tabbouleh
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 8
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This recipe is lightly adapted from a Health Magazine recipe. It's a wonderful, fresh, light salad for a hot summer day.

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 In a medium saucepan, heat the water to boiling. Stir in the couscous and salt, cover and remove from heat. Let stand 10 minutes.
  • 2 In a large bowl, combine the tomatoes, cucumbers, red onion, parsley, mint, lemon juice and olive oil. Stir well to combine.
  • 3 Remove 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 Salt and pepper to taste.
  • 5 Chill until ready to serve.
Nutrition Information 
No nutrition information available for this recipe
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