Whole Wheat Couscous Tabbouleh recipe

All Recipes Salad Grains Tabbouleh

Ingredients

1 cup water
¾ cup whole wheat couscous
½ teaspoon salt
2 cups halved grape tomatoes
1 ¾ cups chopped peeled cucumber
1 cup chopped red onion
½ cup chopped fresh flat-leaf parsley
½ cup chopped fresh mint
¼ cup fresh lemon juice
2 tablespoons extra-virgin olive oil
¼ teaspoon freshly ground black pepper

Nutrition Info

177.3 calories
carbohydrate: 29.8 g
cholesterol: : -
fat: 5.3 g
fiber: 5.2 g
protein: 5.3 g
saturatedFat: 0.7 g
servingSize: -
sodium: 202.8 mg
sugar: 3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water to a boil in a saucepan, stir in couscous and salt. Remove from heat, cover saucepan, and let stand until water is absorbed, about 5 minutes. Transfer couscous to a bowl and fluff with a fork.

  2. Mix tomatoes, cucumber, onion, parsley, mint, lemon juice, olive oil, and black pepper into couscous. Serve immediately or refrigerate for 1 hour for flavors to blend.

Recipe Yield

6 servings

Recipe Note

This is a great vegetarian option to pasta salad. Great summertime recipe to accompany BBQ chicken or grilled meat.

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