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    You are in: Home / Recipes / Couscous Tabbouleh Recipe
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    Couscous Tabbouleh

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Mirj's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the couscous in a bowl. Mix with the 1 tablespoon olive oil and 1 teaspoon vegetable stock powder.
    2. 2
      Add the boiling water and mix to combine. Cover the bowl with some plastic wrap and set aside for 10 minutes.
    3. 3
      After all the liquid has been absorbed, uncover the couscous and fluff with a fork.
    4. 4
      Add the lemon juice, the 3 tablespoons olive oil, and the salt and pepper to taste to the fluffed couscous.
    5. 5
      Add the tomatoes, red pepper, scallions and capers. Toss to combine.
    6. 6
      Lightly stir in the parsley, optional mint leaves, and the pistachios.
    7. 7
      Taste and adjust for seasoning.
    8. 8
      Serve cool or at room temperature.

    Ratings & Reviews:

    • on May 18, 2014

      45

      Great, but even better with about 1/2 tsp lemon pepper.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 23, 2007

      45

      A lovely salad...one that keeps well in the lunchbox. I skipped on the olive oil all together as I wanted to keep the calories right down...I prefer my couscous this way. I also subbed pine nuts for the pistachios.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2007

      55

      There is often a tub of home made tabbouleh to be found in my fridge and I’m always trying new versions of it. This one has got to be one of the best, correction - the best, I have tasted in ages. I used barley couscous which is lovely and creamy, and together with sweet red pepper, sharp capers and crunchy pistachios the result was a wonderful fusion of taste and texture. Unusually for me, I think it may be a long time before I look for another tabbouleh recipe. This one is just sooo delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Couscous Tabbouleh

    Serving Size: 1 (229 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 301.4
     
    Calories from Fat 113
    37%
    Total Fat 12.5 g
    19%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 100.8 mg
    4%
    Total Carbohydrate 40.1 g
    13%
    Dietary Fiber 4.4 g
    17%
    Sugars 2.8 g
    11%
    Protein 8.0 g
    16%

    The following items or measurements are not included:

    vegetable stock powder

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