Taboulleh with Shredded Baby Spinach
- Number of Servings: 4
Ingredients
1 cup Israeli couscous1 tsp salt1-1/4 cup boiling water3 tbsp fresh lemon juice2 tbsp olive oil3 tbsp low-fat plain yogurt2 cloves garlic, finely mincedFreshly ground pepper1 cup tomatoes, seeded and chopped1 cup diced English cucumber1/2 cup scallions, thinly sliced1/2 cup chopped flat leaf parsley1/4 cup fresh mint, chopped1/2 cup raw baby spinach, cut into very thin stripsSalt to taste
Place couscous and salt in a medium bowl and pour in boiling water.
Cover tightly and let stand 30 minutes.
In another bowl, whisk together lemon juice, olive oil, and yogurt.
Add garlic and freshly ground pepper to taste and whisk again.
Add to couscous and mix well.
Cover and chill 2 hours.
Just before serving: toss couscous together with remaining ingredients.
Serve chilled or at room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user LEDANSER.
Cover tightly and let stand 30 minutes.
In another bowl, whisk together lemon juice, olive oil, and yogurt.
Add garlic and freshly ground pepper to taste and whisk again.
Add to couscous and mix well.
Cover and chill 2 hours.
Just before serving: toss couscous together with remaining ingredients.
Serve chilled or at room temperature.
Number of Servings: 4
Recipe submitted by SparkPeople user LEDANSER.
Nutritional Info Amount Per Serving
- Calories: 250.6
- Total Fat: 7.4 g
- Cholesterol: 0.6 mg
- Sodium: 633.3 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 3.9 g
- Protein: 7.7 g
Member Reviews
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PAULA.IN.NH
I've had this recipe in my favorites for a while now and decided to make it tonight. I thought it was very good. The couscous gives the same texture as bulgar wheat without the extra calories. I don't eat cucumbers so I left them out and it was still yummy. I will definately make this again! - 8/9/07