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
- Not Set
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.besthealthmag.ca.
Cooking tools:
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)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Couscous, Mint & Tomato Tabbouleh Salad - Foodcore Nutrition Services
foodcore.org.au
Couscous Salad with Minted Cucumber, Tomato and Bell Pepper Recipe
eatright.org
Tabouleh: a fresh salad with parsley & mint
freshroots.ca
Vegetarian Couscous Tabbouleh Salad Recipe from England
excitedfood.com
Couscous, Mint & Tomato Tabbouleh Salad - Fuel to Go & Play®
fueltogo.com.au
Tabbouleh Salad with Feta and Couscous
foodnchef.com
Couscous Salad with Feta Cheese
puckarabia.com
Couscous tabbouleh with chickpeas
nzwomansweeklyfood.co.nz