This Tabbouleh Salad Is Perfect for Hot Summer Nights
Using couscous instead of bulgur for tabbouleh really speeds up the process of making this nutrient-packed salad.
Photo Credit: Taste of Home
- 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 tbsp lemon juice
- 2 tsp grated lemon zest
- 2 tsp olive oil
- 2 tsp fresh mint minced
- 2 tsp fresh parsley minced
- 1/4 tsp salt
- 1/8 tsp pepper
- 3/4 cup feta cheese crumbled
- lemon wedges optional
- 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.
Nutrition facts per 1-2/3 cups: 362 calories, 11g fat (3g saturated fat), 15mg cholesterol, 657mg sodium, 52g carbohydrate (7g sugars, 9g fibre), 15g protein.
Health tip: Make this dish gluten-free by replacing the couscous with about 1-1/2 cups of cooked quinoa.