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Whole Wheat Couscous Tabbouleh

Name: Whole Wheat Couscous Tabbouleh
Prep time: 10 min
Total time: 25 min
Yield: 8
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

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Prep 10 min
Total 25 min
Servings 8

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

By Scaron

Updated August 4, 2016

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

Steps

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.