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COUSCOUS Day

Couscous Tabbouleh with Fresh Mint & Feta ” Couscous Salad ”

Recipe by
30 mins
Prep: 30 mins | | Servings: 4 servings
Ingredients

    Directions

      Ingredients

      • 3/4 cup water
      • 1/2 cup uncooked couscous
      • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
      • 1 large tomato, chopped
      • 1/2 English cucumber, halved and thinly sliced
      • 3 tablespoons lemon juice
      • 2 teaspoons grated lemon peel
      • 2 teaspoons olive oil
      • 2 teaspoons minced fresh mint
      • 2 teaspoons minced fresh parsley
      • 1/4 teaspoon salt
      • 1/8 teaspoon pepper
      • 3/4 cup crumbled feta cheese

      Directions

      1. In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork.
      2. In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon peel, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese before serving.

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