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Whole Wheat Couscous Tabbouleh

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Whole Wheat Couscous Tabbouleh
  • Prep 10 min
  • Total 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.
by: Sarah Walker Caron
Updated Aug 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.

Nutrition Information

No nutrition information available for this recipe
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