Couscous Tabbouleh
Servings: 6
Total Time: 2 1/2 hours
Ingredients
1 cup pearl couscous
2 cups vegetable broth
2 Roma tomatoes, seeded and chopped
1 cucumber, peeled, seeded and chopped
1/4 cup diced red onion
1 red bell pepper, diced
1/4 cup fresh chopped parsley or 1 TBSP dried parsley
2 TBSP fresh chopped mint
3 TBSP lemon juice
2 TBSP olive oil
salt and pepper
Directions
1. Add the couscous and broth in a saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 8 to 10 minutes, stirring often, until most liquid is absorbed. Take off the heat, cover and set aside.
2. In a large bowl combine the tomatoes, cucumber, onion, and bell pepper. Stir in the couscous.
3. In a small bowl whisk together the lemon juice and oil and pour over the couscous mixture. Toss gently to combine.
4. Cover and refrigerate for at least 2 hours to allow flavors to meld.
5. Stir in parsley and mint. Add salt and pepper to taste and serve.
2. In a large bowl combine the tomatoes, cucumber, onion, and bell pepper. Stir in the couscous.
3. In a small bowl whisk together the lemon juice and oil and pour over the couscous mixture. Toss gently to combine.
4. Cover and refrigerate for at least 2 hours to allow flavors to meld.
5. Stir in parsley and mint. Add salt and pepper to taste and serve.
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