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

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    40 mins

    0 mins

    Chef #669019's Note:

    This is Martha Rose Schulman's recipe from the New York Times, slightly adapted. It is a great series of recipes that I love to use - check it out at the TImes' website.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      1. Put the couscous in a glass or ceramic bowl, and toss with the salt and cumin.
    2. 2
      2. Mix together 1/4 cup of the lemon juice and the water, and pour over the couscous. Let sit for 30 minutes, stirring the mixture from time to time with a fork.
    3. 3
      3. Line a steamer with a kitchen towel, place the couscous in it and steam for 10 minutes.
    4. 4
      4. Remove from the steamer, and return to the bowl. Stir in the remaining lemon juice and the olive oil, and allow to cool. Toss with the remaining ingredients. Salt and pepper to taste. Refrigerate before serving.

    Ratings & Reviews:

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    Nutritional Facts for Couscous Tabbouleh

    Serving Size: 1 (181 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 317.5
     
    Calories from Fat 127
    40%
    Total Fat 14.1 g
    21%
    Saturated Fat 1.9 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 18.7 mg
    0%
    Total Carbohydrate 42.1 g
    14%
    Dietary Fiber 4.1 g
    16%
    Sugars 3.3 g
    13%
    Protein 7.1 g
    14%

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