This Tabbouleh Salad Is Perfect for Hot Summer Nights

Using couscous instead of bulgur for tabbouleh really speeds up the process of making this nutrient-packed salad.

fridge-friendly recipes | tabbouleh salad
Couscous Tabbouleh with Fresh Mint & Feta
Couscous Tabbouleh with Fresh Mint & Feta
Servings Prep Time
3servings 20min.
Servings Prep Time
3servings 20min.
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  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 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.

Recipe Notes

Nutrition facts per 1-2/3 cups: 362 calories, 11g fat (3g saturated fat), 15mg cholesterol, 657mg sodium, 52g carbohydrate (7g sugars, 9g fibre), 15g protein.

Health tip: Make this dish gluten-free by replacing the couscous with about 1-1/2 cups of cooked quinoa.