- 1 cup low-sodium chicken broth
- 1/2 cup water
- 1 cup couscous
- 1 cucumber, seeded and diced
- 3 green onions, chopped
- 1 carrot, grated
- 1 cup chopped fresh parsley
- 1/4 cup extra-virgin olive oil
- 1/4 cup lemon juice
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 cup crumbled feta cheese
- Bring chicken broth and water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let couscous stand until the liquid is absorbed and the couscous is tender, 5 to 10 minutes. Fluff with a fork.
- Place couscous, cucumber, green onions, carrot, and parsley into a large salad bowl. Combine olive oil and lemon juice in a small bowl and pour over the couscous and vegetables; stir cumin, salt, and black pepper into the tabbouleh. Mix in feta cheese just before serving.
04/18/2018
recipepes.com
Savory Couscous Tabbouleh, recipe
PT15M
PT1H
5
455 calories
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