Couscous Tabbouleh with Fresh Mint & Feta |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains such as barley or quinoa work well too. Ingredients:
3/4 cup water |
1/2 cup uncooked couscous |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 large tomato, chopped |
1/2 english cucumber, halved and thinly sliced |
3 tablespoons lemon juice |
2 teaspoons grated lemon peel |
2 teaspoons olive oil |
2 teaspoons minced fresh mint |
2 teaspoons minced fresh parsley |
1/4 teaspoon salt |
1/8 teaspoon pepper |
3/4 cup crumbled feta cheese |
Directions:
1. In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork.
2. In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon peel, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese before serving. Yield: 2 servings.
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