Whole Wheat Couscous Tabbouleh Recipes

WHEAT-BERRY TABBOULEH

Wheat-Berry Tabbouleh image

Eaten whole, wheat berries have a strong nutty flavor, making them an earthy alternative to rice, couscous and quinoa. They can be soaked overnight so they'll cook faster and have a lighter, softer texture, but it's not necessary. A great way to prepare them is in tabbouleh, as a substitute for bulgur wheat. Suddenly, what is often only a small part of a Middle-Eastern mezze platter is elevated to a main dish.

Provided by Jeff Schwarz And Greg Kessler

Categories side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 cup wheat berries, presoaked for eight hours (if possible) and drained
1 small cucumber, peeled and cored to remove seeds, then diced
1 pint (about 2 cups) baby heirloom or grape tomatoes, halved lengthwise
4 scallions, thinly sliced
1 cup tightly packed flat-leaf parsley leaves
½ cup tightly packed mint leaves
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 tablespoons salt, divided
Black pepper

Steps:

Add wheat berries, 4 cups of water and a tablespoon of salt to a medium saucepan, and bring to a boil over high heat. Reduce the heat and bring to a simmer, then cook for 45 to 50 minutes. Drain and set aside to cool.
Place the cucumber, tomatoes and scallions in a large bowl.
Finely chop the parsley and mint together, and add them to the large bowl.
Add the cooled wheat berries to the mixture, and mix in the olive oil and lemon juice.
Add remaining salt and pepper to taste.
Serve at room temperature.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 551 milligrams, Sugar 4 grams

WHOLE WHEAT COUSCOUS TABBOULEH

Whole Wheat Couscous Tabbouleh image

This is a great vegetarian option to pasta salad. Great summertime recipe to accompany BBQ chicken or grilled meat.

Provided by LizzyBean

Categories Tabbouleh Salad

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup water
¾ cup whole wheat couscous
½ teaspoon salt
2 cups halved grape tomatoes
1 ¾ cups chopped peeled cucumber
1 cup chopped red onion
½ cup chopped fresh flat-leaf parsley
½ cup chopped fresh mint
¼ cup fresh lemon juice
2 tablespoons extra-virgin olive oil
¼ teaspoon freshly ground black pepper

Steps:

Bring water to a boil in a saucepan; stir in couscous and salt. Remove from heat, cover saucepan, and let stand until water is absorbed, about 5 minutes. Transfer couscous to a bowl and fluff with a fork.
Mix tomatoes, cucumber, onion, parsley, mint, lemon juice, olive oil, and black pepper into couscous. Serve immediately or refrigerate for 1 hour for flavors to blend.

Nutrition Facts : Calories 177.3 calories, Carbohydrate 29.8 g, Fat 5.3 g, Fiber 5.2 g, Protein 5.3 g, SaturatedFat 0.7 g, Sodium 202.8 mg, Sugar 3 g

WHOLE WHEAT COUSCOUS TABBOULEH

Whole Wheat Couscous Tabbouleh image

This is a great vegetarian option to pasta salad. Great summertime recipe to accompany BBQ chicken or grilled meat.

Provided by LizzyBean

Categories Tabbouleh Salad

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup water
¾ cup whole wheat couscous
½ teaspoon salt
2 cups halved grape tomatoes
1 ¾ cups chopped peeled cucumber
1 cup chopped red onion
½ cup chopped fresh flat-leaf parsley
½ cup chopped fresh mint
¼ cup fresh lemon juice
2 tablespoons extra-virgin olive oil
¼ teaspoon freshly ground black pepper

Steps:

Bring water to a boil in a saucepan; stir in couscous and salt. Remove from heat, cover saucepan, and let stand until water is absorbed, about 5 minutes. Transfer couscous to a bowl and fluff with a fork.
Mix tomatoes, cucumber, onion, parsley, mint, lemon juice, olive oil, and black pepper into couscous. Serve immediately or refrigerate for 1 hour for flavors to blend.

Nutrition Facts : Calories 177.3 calories, Carbohydrate 29.8 g, Fat 5.3 g, Fiber 5.2 g, Protein 5.3 g, SaturatedFat 0.7 g, Sodium 202.8 mg, Sugar 3 g

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

Ingredients

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

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