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
- 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
- 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. Yield: 2 servings.
Originally published as Couscous Tabbouleh with Fresh Mint & Feta in Taste of Home August/September 2012, p48
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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