Couscous Tabbouleh
- Total Time
- 45 minutes, plus refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1cup couscous
- Salt to taste
- ½teaspoon ground cumin
- ½cup freshly squeezed lemon juice
- 1cup warm water
- ¼cup extra virgin olive oil
- 1cup finely chopped flat-leaf parsley
- ¼cup finely chopped mint
- 1red bell pepper, seeded and diced
- 1small cucumber, diced
- Small romaine lettuce leaves for scoops
Nutritional analysis per serving (6 servings)
208 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 5 grams protein; 376 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Put the couscous in a glass or ceramic bowl, and toss with the salt and cumin. Mix together ¼ cup of the lemon juice and the water, and pour over the couscous. Let sit for 30 minutes, stirring the mixture from time to time or rubbing between your fingers and thumbs to prevent it from lumping. Cover with a plate, and microwave on 100 per cent power for one minute; or line a steamer with a kitchen towel, place the couscous in it and steam for 10 minutes. Carefully remove the plate, or remove from the steamer, and return to the bowl. Stir in the remaining lemon juice and the olive oil, and allow to cool. Toss with the remaining ingredients, except the lettuce leaves. Taste and adjust seasonings. Refrigerate until ready to serve. Serve, using the romaine lettuce leaves as scoopers.
- Advance preparation: The salad will hold for several hours in the refrigerator.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Feta would be so delicious in this. I didn't think scooping it with romaine made any sense, so I ended up just eating it on its own. It was good freshly made and also good cold the next day. This method for making couscous was weird and unnecessary, though. Just boil one cup of water, toss in couscous, cumin, and salt, take off the heat and cover it for a couple minutes. It cooks perfectly, quickly, easily, no need to 'rub with your fingers for thirty minutes' or microwave.
Don’t forget to add a pinch of ground pepper. And some nice summer tomatoes, diced. In France, it is also very common to throw in a handful of raisins. They add a wonderful oriental sweetness!
Perfect salad for a hot summer day I make this with quinoa when I can't find plain couscous. I add green onions, little salad tomatoes and feta to the existing recipe. Delicious!
I’ve made this every week for the last three…variations abound! This is a forgiving recipe. Skip the steep and use grocery store couscous. It’s all I can buy here! Simply steep with boiling water and 1/4 cup lemon juice. Presto! For an Italian style, use fresh chopped basil instead of mint and tomato with feta.
I used cauliflower "couscous" instead of regular couscous and it was DELICIOUS. I cooked my couscous with 1/2 T tallow, the cumin, salt and 1/4 cup lemon juice on medium (with the top on) for 10 minutes, low and top off for 5 minutes. Only thing to change from the original recipe - you can probably use about half the sauce, so pour half of it and taste before you add the rest.
Advertisement