Couscous Tabbouleh SaladSubmitted by: RUNNERSCHEERGRL
IntroductionThis variation of the traditional Middle Eastern dish, replaces cracked (bulgur) wheat with whole-wheat couscous. This variation of the traditional Middle Eastern dish, replaces cracked (bulgur) wheat with whole-wheat couscous.
1 1/2 cups water
1 tbsp olive oil
1/2 tsp salt (optional)
1 cup uncooked whole wheat couscous
1 large tomato, diced
1/4 cup diced scallions (green onions)
1 cup fresh parsley
2 tbsp fresh mint
1/4 cup lemon juice
Add couscous, cover, and remove from heat.
Let stand for 15-20 minutes while preparing remaining ingredients.
Chop tomato, scallions, parsley and mint. Place in medium mixing bowl. Toss in cooked couscous and lemon juice.
Cover and refrigerate for 1 to 2 hours.
Serve cold with pita chips, or stuff pitas to make light and tasty sandwiches.
Number of Servings: 4
Recipe submitted by SparkPeople user KRYSTLASPN.