Name: Couscous Tabbouleh With Fresh Mint & Feta Recipe
Total time: 20 min
Yield: 3
Cuisine: African

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains, such as barley or quinoa, also work well. Elodie Rosinovsky, Brighton, Massachusetts. 

How to make Couscous Tabbouleh With Fresh Mint & Feta Recipe

Taste Of Home

Crawler

African

<p>Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains, such as barley or quinoa, also work well. Elodie Rosinovsky, Brighton, Massachusetts. </p>

Vegetarian

Water

Uncooked couscous

Garbanzo beans or chickpeas, rinsed and drained

Large tomato, chopped

English cucumber, halved and thinly sliced

Lemon juice

Grated lemon zest

Olive oil

Minced fresh mint

Minced Fresh Parsley

Salt

Pepper

Crumbled Feta Cheese

Lemon wedges, optional

In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork.

step 1

In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon zest, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese. If desired, serve with lemon wedges.

step 2