Couscous Tabbouleh with Fresh Mint & Feta

Name: Couscous Tabbouleh with Fresh Mint & Feta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings.
Ingredients: 3/4 cup water; 1/2 cup uncooked couscous; 1 can (15 ounces) chickpeas, rinsed and drained; 1 large tomato, chopped; 1/2 English cucumber, halved and thinly sliced; 3 tablespoons lemon juice; 2 teaspoons grated lemon zest; 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; Lemon wedges, optional

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

Ingredients

3/4 cup water
1/2 cup uncooked couscous
1 can (15 ounces) chickpeas, rinsed and drained
1 large tomato, chopped
1/2 English cucumber, halved and thinly sliced
3 tablespoons lemon juice
2 teaspoons grated lemon zest
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
Lemon wedges, optional

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 zest, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese. If desired, serve with lemon wedges.

Health tip

Make this refreshing main dish salad gluten-free by replacing the couscous with about 1-1/2 cups cooked quinoa.

Nutrition Facts

1-2/3 cups: 362 calories, 11g fat (3g saturated fat), 15mg cholesterol, 657mg sodium, 52g carbohydrate (7g sugars, 9g fiber), 15g protein.

Originally published as tabbouleh in Taste of Home August/September 2012

Reviews

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Average Rating:

monimoto

Aug 1, 2012

This salad was so easy to make - fresh and delicious! I thought it made way more than 2 servings because both the grains and the beans are very filling. I started the grains (I used quinoa), then made the dressing and then combined it all. I also chilled it covered in the fridge for 20-30 before serving. I really recommend that for it helps to calm the lemon down a bit and play up the mint. Will add radishes next time and take out a 1/3 of the beans, but loved this dish!