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.  

SERVES10
TIME TO MAKE1 - 2 hours
MEAL TYPEBrunch
TIME TO MAKE1 - 2 hours
MEAL TYPEBrunch

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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
  • 1 1⁄3 cups
    dry couscous
  • 1 1⁄3 cups
    boiling water
  • 1 1⁄3 cups
    feta cheese, crumbled
  • 2 cups
    parsley, chopped
  • 1⁄3 cup
    fresh mint, chopped
  • 2 
    spring onions, sliced
  • 1 tbsp
    lemon zest
  • 1⁄3 cup
    lemon juice
  • 2 tbsp
    olive oil
  • 1⁄4 tsp
    cracked black pepper
  • 2 cups
    tomato, finely diced
Per serve
  • Energy
    645kJ
  • Total Fat
    5.0g
  • Saturated Fat
    1.0g
  • Total Carbohydrate
    24.8g
  • Sugars
    2.0g
  • Dietary Fibre
    4.0g
  • Protein
    6.9g
  • Sodium
    164mg