Couscous Tabbouleh

Packed with fiber, vitamins, and minerals, whole-wheat couscous is ready to eat in minutes.

Make it a meal: Fill pita bread with this salad for a tasty sandwich.

Yields: Makes 8 servings, 1 cup each

Total Time: 20 min.

Prep Time: 20 min.

Ingredients

• 1 1/2 cups whole-wheat couscous
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 cups boiling water
• 1/2 cups packed fresh parsley leaves
• 1/2 cup packed fresh mint leaves
• 4  scallions, coarsely chopped
• 2 large (about 2 cups) vine-ripened tomatoes, seeded and chopped
• 1/2 cup lemon juice
• 1/2 cup (2 ounces) crumbled feta cheese, optional

 

Directions

Combine couscous, oil, salt and pepper in a large bowl. Pour water over the couscous and cover. Let stand until the water has been absorbed, about 5 minutes. Uncover and fluff with a fork. Let cool completely.

Chop parsley, mint and scallions in a food processor fitted with a metal blade. Add them to the couscous, along with tomatoes and lemon juice. Toss to blend. Gently stir in feta, if using. Serve at room temperature or chilled.

Nutritional Information (per serving)

Calories 110; Total Fat 2g; Sodium 157mg; Total Carbohydrates 22g; Dietary Fiber 4g; Protein 4g

Carb Servings: 1 starch, 1/2 vegetable. Carbohydrate Servings: 1 1/2. Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (33% daily value).

Source: eatingwell.com