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. MORE + LESS -

Scaron

August 4, 2016

cup water

3/4

cup whole wheat couscous (uncooked)

1/2

tsp kosher salt

cups halved cherry tomatoes

1 1/2

cup peeled, diced cucumbers (about 1)

medium red onion, diced

1/4

cup finely chopped Italian flat-leaf parsley

1/4

cup finely chopped fresh mint

lemon, juiced (about 1/4 cup)

tbsp extra virgin olive oil

Salt and pepper, to taste

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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