- 1 cup water
- 3/4 cup whole wheat couscous
- 1/2 teaspoon salt
- 2 cups halved grape tomatoes
- 1 3/4 cups chopped peeled cucumber
- 1 cup chopped red onion
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup chopped fresh mint
- 1/4 cup fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- Bring water to a boil in a saucepan; stir in couscous and salt. Remove from heat, cover saucepan, and let stand until water is absorbed, about 5 minutes. Transfer couscous to a bowl and fluff with a fork.
- Mix tomatoes, cucumber, onion, parsley, mint, lemon juice, olive oil, and black pepper into couscous. Serve immediately or refrigerate for 1 hour for flavors to blend.
04/29/2018
recipepes.com
Whole Wheat Couscous Tabbouleh, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
