The Best Tabbouleh Couscous Recipe
The best tabbouleh couscous recipe is delicious served with flat breads and hummus. Or as an accompaniment to grilled chicken or fish.
- 250 g couscous
- 300 ml boiling water
- 3 tbsp extra virgin olive oil
- Zest and juice from 1 lemon
- 4 salad tomatoes seeded and finely diced
- 175 g cucumber finely diced
- 3 Spring Onions sliced finely
- 3 tbsp. parsley chopped
- 3 tbsp. mint chopped
- 1 clove garlic crushed
Place the couscous in a large bowl and pour the boiling water over it and stir. Cover the bowl and leave to stand for about 5 minutes until all the water has been absorbed.
Meanwhile whisk the olive oil and lemon juice together.
When the couscous is ready fluff it up with a fork to separate all the grains.
Add the tomatoes, cucumber, spring onions, parsley, mint, garlic and zest from the lemon to the couscous.
Drizzle the olive oil lemon juice mixture over the couscous and mix well.
Taste the tabbouleh and season to taste. Add more olive oil or lemon juice if necessary.
Delicious served with flat breads and hummus. Or as an accompaniment to grilled chicken or fish.
Calories: 185kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 302mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1275IU | Vitamin C: 19.2mg | Calcium: 41mg | Iron: 1.3mg