SEARCH
More 3 Photos

Whole Wheat Couscous Tabbouleh Recipe

Recipe by: LizzyBean

"This is a great vegetarian option to pasta salad. Great summertime recipe to accompany BBQ chicken or grilled meat."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook5 m
  • Ready In30 m
  • 1Bring 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.
  • 2Mix 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.
Ingredients
  • 6 servings
  • 177 cals
  • 1 cup water
  • 3/4 cup whole wheat couscous
  • 1/2 teaspoon salt
  • 2 cups halved grape tomatoes
  • 1 3/4 cups chopped peeled cucumber
  • 1 cup chopped red onion
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    177
    9%
  • Fat:
    5.3
    8%
  • Carbs:
    29.8
    10%
  • Protein:
    5.3
    11%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

3 Photos in the recipe
view all photos
You maybe like