WHOLE WHEAT COUSCOUS TABBOULEH
Steps:
- Bring 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.
- Mix 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.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 29.8 g, Fat 5.3 g, Fiber 5.2 g, Protein 5.3 g, SaturatedFat 0.7 g, Sodium 202.8 mg, Sugar 3 g
EASY WHOLE-WHEAT COUSCOUS
Feel free to double this recipe to suit your needs. To add more flavor, swap reduced-sodium broth in for the water.
Provided by Katie Webster
Categories Healthy Vegetarian Couscous Recipes
Time 10m
Number Of Ingredients 2
Steps:
- Bring water to a boil in a small saucepan over high heat. Add couscous, stir and return to a simmer. Cover, remove from heat and let stand until the water is absorbed, about 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 170 calories, Carbohydrate 37 g, Fat 0.5 g, Fiber 6 g, Protein 7 g, Sodium 2.3 mg, Sugar 1 g
COUSCOUS TABBOULEH
Tabbouleh is one of my favorite salads, we eat it all summer long. Some times I use couscous instead of the cracked wheat normally called for in tabbouleh, it makes for a lighter salad. Normally, tabbouleh has mint in it, but I'm not so crazy about the addition, so I've made it optional. This was created for RSC Summer 2005.
Provided by Mirj2338
Categories Southwest Asia (middle East)
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place the couscous in a bowl. Mix with the 1 tablespoon olive oil and 1 teaspoon vegetable stock powder.
- Add the boiling water and mix to combine. Cover the bowl with some plastic wrap and set aside for 10 minutes.
- After all the liquid has been absorbed, uncover the couscous and fluff with a fork.
- Add the lemon juice, the 3 tablespoons olive oil, and the salt and pepper to taste to the fluffed couscous.
- Add the tomatoes, red pepper, scallions and capers. Toss to combine.
- Lightly stir in the parsley, optional mint leaves, and the pistachios.
- Taste and adjust for seasoning.
- Serve cool or at room temperature.
Nutrition Facts : Calories 301.5, Fat 12.6, SaturatedFat 1.7, Sodium 100.8, Carbohydrate 40.1, Fiber 4.5, Sugar 2.9, Protein 8.1
TABBOULEH
Often used as a garnish, parsley is the main attraction of this refreshing salad. Equally perfect for a summer barbecue or mid-winter pick-me up.
Provided by Getty Stewart
Categories Salad
Number Of Ingredients 9
Steps:
- Cook and cool whole grain according to package directions or read How to Cook Whole Grains.
- In large bowl, toss together cooked whole grains, parsley, tomatoes, green onions and mint.
- In small jar with tight fitting lid, combine canola oil, lemon juice, salt and ground pepper. Secure lid and shake swell to blend thoroughly.
- Pour dressing over salad and mix well.
- Rest for one hour before serving to allow flavors to blend and parsley to soften somewhat.
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