Couscous tabbouleh
This is a great variation on the traditional tabbouleh salad. Instead of using kibbled wheat, couscous has been used which is a little easier and familiar to more people here in NZ.
SERVES
6
TIME TO MAKE
15 - 30 mins
MEAL TYPE
Lunch
SERVES
6
TIME TO MAKE
15 - 30 mins
MEAL TYPE
Lunch
Method
Place the couscous in a bowl and cover with boiling water
Cover the bowl with a lid or cling wrap and let it stand for 10 minutes
Break up the soaked couscous with a fork and refrigerate until cold
In a large bowl mix together the remaining ingredients with the cold couscous
Serve or refrigerate until needed
Notes
This recipe is intended as a main sized portion. For a side salad we suggest halving the quantities.
6 Serves
10 Serves
25 Serves
50 Serves
1 cup
dry couscous
1 cup
boiling water
100 g
feta cheese
1½ cups
parsley, chopped
¼ cup
fresh mint, chopped
2
spring onions, sliced
1
lemon zest
¼ cup
lemon juice
2 tbsp
olive oil
1 tsp
cracked black pepper
1½ cups
tomato, diced
Per serve
Energy
908.8kJ
Total Fat
8.3g
Saturated Fat
3.0g
Total Carbohydrate
28.1g
Sugars
1.8g
Total Fat
2.5g
Sodium
159mg
Method
Place the couscous in a bowl and cover with boiling water
Cover the bowl with a lid or cling wrap and let it stand for 10 minutes
Break up the soaked couscous with a fork and refrigerate until cold
In a large bowl mix together the remaining ingredients with the cold couscous
Serve or refrigerate until needed
Notes
This recipe is intended as a main sized portion. For a side salad we suggest halving the quantities.
Method
Place the couscous in a bowl and cover with boiling water
Cover the bowl with a lid or cling wrap and let it stand for 10 minutes
Break up the soaked couscous with a fork and refrigerate until cold
In a large bowl mix together the remaining ingredients with the cold couscous
Serve or refrigerate until needed
Notes
This recipe is intended as a main sized portion. For a side salad we suggest halving the quantities.
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