Recipes‎ > ‎

Tabbouleh Couscous Salad

Tabbouleh Couscous Salad

Vegan, Trans Fat Free, Good Source of Vitamins A & C

Contains Wheat

Yield: Approximately 10 servings

This Middle Eastern-inspired salad makes a great side for grilled fish or meat, or serve a double portion as a vegetarian entree.

1.5 cups dry couscous
1 cup tomatoes, diced
1 cup garbanzo beans, drained, rinsed
1 cup cucumber, diced
½ cup red onion, diced
¼ cup mint
¼ cup parsley
1 tsp salt
½ tsp ground black pepper
½ tsp garlic powder
2 T lemon juice
2 T olive oil

1. Cook couscous according to package instructions.
2. Combine couscous, tomatoes, beans, cucumbers, red onions, mint, and parsley in a large bowl.
3. In a separate bowl, mix salt, black pepper, garlic powder, lemon juice, and blended oil. Mix until well combined.
4. Pour dressing over couscous mixture, and toss. Recommended garnish: mint & parsley.

Nutrition Facts (per serving)
170 calories, 3.5 g fat, 0 g saturated fat, 0 mg cholesterol, 310 mg sodium, 29 g carbohydrates, 3 g fiber, 1 g sugar, 5 g protein, 6% DV of Vitamin A, 15% DV of Vitamin C, 2% DV of Calcium, 6% DV of Iron