Couscous Tabbouleh Recipe Authentic

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EASY WHOLE-WHEAT COUSCOUS



Easy Whole-Wheat Couscous image

Feel free to double this recipe to suit your needs. To add more flavor, swap reduced-sodium broth in for the water.

Provided by Katie Webster

Categories     Healthy Vegetarian Couscous Recipes

Time 10m

Number Of Ingredients 2

⅔ cup water
½ cup whole-wheat couscous

Steps:

  • Bring water to a boil in a small saucepan over high heat. Add couscous, stir and return to a simmer. Cover, remove from heat and let stand until the water is absorbed, about 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 170 calories, Carbohydrate 37 g, Fat 0.5 g, Fiber 6 g, Protein 7 g, Sodium 2.3 mg, Sugar 1 g

ISRAELI COUSCOUS TABOULI



Israeli Couscous Tabouli image

Provided by Melissa d'Arabian : Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 9

1 cup Israeli couscous
Kosher salt and freshly ground black pepper
1 lemon, zested and juiced
3 tablespoons olive oil
1 cup finely chopped parsley
1/2 cup finely chopped cilantro
2 tablespoons chopped fresh mint
2 ripe tomatoes, seeded and diced
3 scallions, chopped

Steps:

  • Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
  • In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.

COUSCOUS TABBOULEH



Couscous Tabbouleh image

Tabbouleh is one of my favorite salads, we eat it all summer long. Some times I use couscous instead of the cracked wheat normally called for in tabbouleh, it makes for a lighter salad. Normally, tabbouleh has mint in it, but I'm not so crazy about the addition, so I've made it optional. This was created for RSC Summer 2005.

Provided by Mirj2338

Categories     Southwest Asia (middle East)

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 cups dry couscous
1 tablespoon olive oil
1 teaspoon vegetable stock powder
2 cups boiling water
2 tablespoons freshly strained lemon juice
3 tablespoons olive oil
salt and pepper
2 medium tomatoes, chopped
1 red bell pepper, slivered
4 scallions, finely chopped
2 tablespoons capers
1/3 cup shelled pistachios
1 cup small-sprigged fresh parsley, patted dry and coarsely chopped
1/2 cup fresh mint leaves (optional)

Steps:

  • Place the couscous in a bowl. Mix with the 1 tablespoon olive oil and 1 teaspoon vegetable stock powder.
  • Add the boiling water and mix to combine. Cover the bowl with some plastic wrap and set aside for 10 minutes.
  • After all the liquid has been absorbed, uncover the couscous and fluff with a fork.
  • Add the lemon juice, the 3 tablespoons olive oil, and the salt and pepper to taste to the fluffed couscous.
  • Add the tomatoes, red pepper, scallions and capers. Toss to combine.
  • Lightly stir in the parsley, optional mint leaves, and the pistachios.
  • Taste and adjust for seasoning.
  • Serve cool or at room temperature.

Nutrition Facts : Calories 301.5, Fat 12.6, SaturatedFat 1.7, Sodium 100.8, Carbohydrate 40.1, Fiber 4.5, Sugar 2.9, Protein 8.1

QUINOA TABBOULEH



Quinoa Tabbouleh image

This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes.

Provided by SYNEVA B

Categories     Salad     Grains     Tabbouleh

Time 30m

Yield 4

Number Of Ingredients 11

2 cups water
1 cup quinoa
1 pinch salt
¼ cup olive oil
½ teaspoon sea salt
¼ cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup chopped fresh parsley

Steps:

  • In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
  • Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Nutrition Facts : Calories 354.2 calories, Carbohydrate 45.7 g, Fat 16.6 g, Fiber 9.3 g, Protein 9.6 g, SaturatedFat 2 g, Sodium 324.7 mg, Sugar 7.8 g

COUSCOUS TABBOULEH



Couscous Tabbouleh image

Categories     Salad     Tomato     Side     Quick & Easy     Low/No Sugar     Mint     Cucumber     Chill     Couscous     Parsley     Boil     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 10

1 cup chicken broth
1 cup water
1/2 cup fresh lemon juice
1/3 cup plus 2 tablespoons olive oil
1 1/2 cups couscous
1 seedless cucumber, cut into 1/4-inch pieces, plus cucumber slices for garnish
8 plum tomatoes, seeded and cut into 1/4-inch dice, plus tomato slices for garnish
3/4 cup finely chopped scallion
2 cups loosely packed fresh parsley leaves, minced
1 cup loosely packed fresh mint leaves, minced, plus mint sprigs for garnish

Steps:

  • In a saucepan combine the broth, the water, 1/4 cup of the lemon juice, and 2 tablespoons of the oil, bring the mixture to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and let it cool in the pan. In a very large bowl stir together the cucumber pieces, the tomato dice, the scallion, the remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt to taste and let the mixture stand for 15 minutes. Add the couscous, the parsley, and the mint leaves, stir the salad well, and chill it, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad garnished with the mint sprigs and the cucumber and tomato slices.

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