COUSCOUS TABBOULEH WITH FRESH MINT & FETA
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, also work well. -Elodie Rosinovsky, Brighton, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 3 servings.
Number Of Ingredients 14
Steps:
- 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. , In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon zest, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese. If desired, serve with lemon wedges.
Nutrition Facts : Calories 362 calories, Fat 11g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 657mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 9g fiber), Protein 15g protein.
LEMONY COUSCOUS WITH MINT, DILL AND FETA
This is from Cooking Light magazine. A great Moroccan side dish. You can easily make this a main dish by adding cubed cooked chicken.
Provided by Charmie777
Categories Cheese
Time 10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 4 ingredients in medium saucepan; bring to a boil.
- Gradually stir in couscous.
- Remove from heat. Cover and let stand 5 minutes. Fluff with fork; cool.
- Combine couscous, tomatoes and next 5 ingredients (thru dill) in a large bowl; toss well. Add cheese.
COUSCOUS TABBOULEH
Steps:
- In a saucepan combine the broth, the water, 1/4 cup of the lemon juice, and 2 tablespoons of the oil, bring the mixture to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and let it cool in the pan. In a very large bowl stir together the cucumber pieces, the tomato dice, the scallion, the remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt to taste and let the mixture stand for 15 minutes. Add the couscous, the parsley, and the mint leaves, stir the salad well, and chill it, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad garnished with the mint sprigs and the cucumber and tomato slices.
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