Couscous Tabbouleh with Fresh Mint & Feta | Best Health Magazine
Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colourful, nutrient-packed salad.
Keywords
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Ingredients
- 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)
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