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Couscous Tabbouleh

Source: Salads -- Cooking With Style
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Active Time:  20 Minutes
Total Time:  40 Minutes
  Serves 6
1 1/2 cups instant couscous
1 cup boiling water
3 large tomatoes, peeled, seeded and finely chopped
1/2 cup  finely sliced spring onions
1/4 cup finely chopped fresh mint leaves
1 cup finely chopped flat-leaf parsley
For Dressing:
1/3 cup fresh lemon juice
2 tablespoons olive oil
1 teaspoon salt
Couscous Tabbouleh Recipe at
Place the couscous in a large bowl. Pour on the boiling water and stir thoroughly. Set aside to allow the couscous to absorb the water and swell.

FOR DRESSING: Combine all the dressing ingredients in a small bowl and whisk thoroughly.

In a large serving bowl, combine the tomatoes, green (spring) onions, mint and parsley. Stir the couscous with a fork to separate the grains and break up any lumps. Add the couscous to the serving bowl and mix all the ingredients thoroughly. Pour on the dressing and mix again thoroughly.

Serve at room temperature, or chilled.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 210
Sodium: 405mg
Fiber: 3g
Carbohydrates, Total: 36g
Protein: 6g
% Cal. from Fat: 21%
Fat. Total: 5g
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