The use of couscous instead of bulgur for tabbouleh considerably speeds up the process of making this salad full of nutrients.
Servings: 3 Preparation time: 20 min.
- 3/4 cup water
- 1/2 cup uncooked couscous
- 1 can (15 grams) chickpeas rinsed and drained
- 1 large tomato finely chopped
- 1/2 English cucumber halved and cut into thin slices
- 3 tbsp lemon juice
- 2 teaspoon grated lemon zest
- 2 teaspoon olive oil
- 2 teaspoon fresh mint finely chopped
- 2 teaspoon fresh parsley finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup feta cheese crumbled
- lemon wedges optional
Bring water to the boil in a small saucepan. Stir in the couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork.
Combine the chickpeas, tomato and cucumber in a large bowl. In a small bowl, beat the lemon juice, lemon zest, oil and herbs. Drizzle with the bean mixture. Add couscous; to combine to combine. Serve immediately when cooled or serve chilled. Sprinkle with cheese. Serve with lemon wedges if desired.
Nutritional values per 1-2 / 3 cups: 362 calories, 11 g fat (3 g saturated fat), 15 mg cholesterol, 657 mg sodium, 52 g carbohydrates (7 g sugars, 9 g fiber), 15 g protein.
Health tip: make this dish gluten-free by replacing the couscous with approximately 1-1 / 2 cups of cooked quinoa.