Couscous Tabbouleh with Fresh Mint & Feta Cheese

couscous tabbouleh

Preparation

Ingredients

  • 3/4cup water
  • 1/2 cup couscous (uncooked)
  • 1 can (425 grams)garbanzo beans or chickpeas (rinsed and drained)
  • 1big chopped tomato
  • 1/2 halved and thinly cut English cucumber
  • 3tablespoonslemon juice
  • 2teaspoons lemon zest, grated
  • 2teaspoons olive oil
  • 2teaspoons fresh mint (minced)
  • 2teaspoons fresh parsley (minced)
  • 1/4 teaspoonsalt
  • 1/4 teaspoon pepper
  • 3/4 cup Feta Cheese (crumbled)
  • lemon wedges(optional)

This delicious Couscous Tabbouleh is a fantastic choice. Couscous tabbouleh is a Middle-eastern vegetarian salad made primarily of finely chopped parsley, tomatoes, mint, onion, bulgur (soaked, not cooked), and olive oil, lemon juice, garlic, and sweet pepper. Any variants have lettuce or substitute semolina for bulgur. In the Arab world, tabbouleh is traditionally prepared as part of a mezze (a selection of small dishes served as appetizers). It has become increasingly common in Western cultures.

Using couscous instead of the common ingredient of tabbouleh (Bulgar) is a game-changer and also speeds up the process, and the result would be a nutrient-packed salad.

Instructions

Step 1

Bring water to a boil in a shallow saucepan. Toss in the couscous. Remove the pan from the oven, cover, and set aside for 5-8 minutes, or until the water has been absorbed. Then use a fork, fluff the mixture.

Step 2

Mix the beans, tomato, and cucumber in a big mixing bowl. Mix the lemon juice, lemon zest, oil, and flavorings in a tiny bowl. Drizzle the sauce over the bean mix. Toss in the couscous to combine. Serve instantly or chill before ready to serve.  Feta Cheese should be sprinkled on top. Serve with lemon wedges if wanted.

Cooking Notes

You can replace the couscous with around 1-1/2 cups cooked quinoa to make this fresh main course salad gluten-free.

Begin preparing this pleasant side dish ahead of time and keep it refrigerated.

It’s even good with cooked Farro (grains of three wheat species, dried and cooked in water until soft).

Reviews

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.