Couscous Tabbouleh Salad
Prep 10M | Cook 10M | Enjoy in 20M
Couscous is a food so nice you say it twice. Made from steamed balls of durum wheat and semolina, couscous is rich in selenium, high in protein and very easy to prepare. Make sure you use fresh herbs in this recipe so this salad has rich flavour and vibrant colour. This recipe is part of our June meal plan.
1 cup pearl couscous
3 tbsp fresh lemon juice
3 tbsp olive oil
1 clove minced garlic
1 cup seeded diced Roma tomatoes (about 3 tomatoes)
1 cup seeded diced English cucumber
1 cup chopped fresh parsley
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint
2 green onions, thinly sliced
½ tsp salt
¼ tsp ground pepper
- Cook couscous in a pot of boiling salted water (or vegetable broth) until tender but still slightly firm, about 7-8 minutes. Drain and set aside to cool.
- In a small bowl, whisk together lemon juice, olive oil and garlic until combined. Set aside.
- In a large bowl combine tomatoes, cucumber, parsley, cilantro, mint and green onions. Add cooled couscous and stir to combine. Add lemon dressing, salt and pepper, and toss to coat. May be served immediately or refrigerated for up to 12 hours before serving.
- Serve and enjoy!
Nutritional analysis per 1 ½ cup serving
11 g fat
6 g protein
39 g carbohydrate (36 g available carbohydrate)
3 g fibre
312 mg sodium