Taboule
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
All ingredients are adjustable and substitutable based on your personal preference. 1/2 Tomato, chopped2 tbsp. extra virgin olive oilA bundle of parsleyCouscous, measured to amount of servings needed. Use a smaller amount if you like a less grainier texture.1/2 cup frozen peasLemon, squeezed to taste.
1. Cook couscous to package instructions. In a motel setting, you can use the coffee maker to brew water and add enough to cover the couscous in a bowl or follow the microwave instructions. Stir the water in and allow it to sit, covered, until the water is absorbed and couscous has a fluffy texture.
While waiting for couscous:
2. Pick parsley florets from stems. Parsley can be ground up in a blender for a finer texture or left whole for a salad-like treat.
3. Thaw peas in cold water until cool.
4. Chop up tomato.
5. Combine all ingredients. Add oil and squeeze lemon juice to taste.
I'm not sure how many this will serve. It depends on how much couscous you make and how many parsley florets you add to the salad. If you try it and find out, let me know.
Enjoy.
Number of Servings: 1
Recipe submitted by SparkPeople user REBRIE.
While waiting for couscous:
2. Pick parsley florets from stems. Parsley can be ground up in a blender for a finer texture or left whole for a salad-like treat.
3. Thaw peas in cold water until cool.
4. Chop up tomato.
5. Combine all ingredients. Add oil and squeeze lemon juice to taste.
I'm not sure how many this will serve. It depends on how much couscous you make and how many parsley florets you add to the salad. If you try it and find out, let me know.
Enjoy.
Number of Servings: 1
Recipe submitted by SparkPeople user REBRIE.
Nutritional Info Amount Per Serving
- Calories: 533.9
- Total Fat: 29.6 g
- Cholesterol: 0.0 mg
- Sodium: 141.5 mg
- Total Carbs: 59.5 g
- Dietary Fiber: 9.2 g
- Protein: 13.1 g
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