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Couscous Tabbouleh with Fresh Mint & Feta

Couscous Tabbouleh with Fresh Mint & Feta
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 work well too. —Elodie Rosinovsky, Brighton, Massachusetts
2 ServingsPrep/Total Time: 20 min.

Ingredients

  • 3/4 cup water
  • 1/2 cup uncooked couscous
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 large tomato, chopped
  • 1/2 English cucumber, halved and thinly sliced
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 2 teaspoons olive oil
  • 2 teaspoons minced fresh mint
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup crumbled feta cheese

Directions

  • 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.
  • In a large bowl, combine the beans, tomato and cucumber. In a small
  • bowl, whisk the lemon juice, lemon peel, oil and seasonings. Drizzle
  • over bean mixture. Add couscous; toss to combine. Serve immediately
  • or refrigerate until chilled. Sprinkle with cheese before serving.
© Taste of Home 2013

2 of 2

Couscous Tabbouleh with Fresh Mint & Feta (continued)

Directions (continued)

  • Yield: 2 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013