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

  1. Place the couscous in a bowl and cover with boiling water
  2. Cover the bowl with a lid or cling wrap and let it stand for 10 minutes
  3. Break up the soaked couscous with a fork and refrigerate until cold
  4. In a large bowl mix together the remaining ingredients with the cold couscous
  5. Serve or refrigerate until needed

Notes

This recipe is intended as a main sized portion.  For a side salad we suggest halving the quantities.

  • 1 cup
    dry couscous
  • 1 cup
    boiling water
  • 100 g
    feta cheese
  • 1½ cups
    parsley, chopped
  • ¼ cup
    fresh mint, chopped
  • spring onions, sliced
  • 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

  1. Place the couscous in a bowl and cover with boiling water
  2. Cover the bowl with a lid or cling wrap and let it stand for 10 minutes
  3. Break up the soaked couscous with a fork and refrigerate until cold
  4. In a large bowl mix together the remaining ingredients with the cold couscous
  5. Serve or refrigerate until needed

Notes

This recipe is intended as a main sized portion.  For a side salad we suggest halving the quantities.