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.
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.
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.
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).