A simple tabbouleh recipe made with couscous and lots of fresh veggies and herbs. Light and fresh and perfect for a healthy lunch!
Ingredients
1 ½cupscouscous, cooked according to package
¼cuplemon juice
¼cupolive oil
2clovesgarlic, minced
1large cucumber, peeled, seeded, chopped
1cupchopped tomatoes
⅔cupfresh parsley, minced
½cupfresh mint, minced
Salt and pepper
Pita bread, for serving
Instructions
Cook couscous according to package. Normally this involves bringing 1 cup of water per cup of uncooked couscous to a simmer in a pot along with a tablespoon of butter and a pinch of salt. Once boiling, stir in couscous, turn off the heat, and let sit, covered for about 5 minutes. Then fluff with a fork.
Add lemon juice to a bowl and mash in garlic. Then whisk in olive oil to form a dressing.
Add two-three tablespoons of dressing to finished couscous and toss to combine.
Peel and seed cucumber and dice. Add to couscous.
Mince parsley and mint and stir into couscous. Drizzle the rest of the dressing over the mix and season the whole salad with salt and pepper. Stir in tomatoes last.
Either serve as a side dish or with pita bread.
Notes
Recipe roughly adapted from a Bon Appetit recipe. Leftover salad can be stored in the fridge for 3-4 days.