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Recipe

Tabbouleh Salad

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Enjoy this mint- and parsley-flavored couscous salad.

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( 7 Ratings)

7 Ratings

5 Stars 86%

4 Stars

3 Stars 14%

2 Stars

1 Stars

Member Reviews ( 4 )

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PREP TIME 15 Min
TOTAL TIME 1 Hr 15 Min
SERVINGS 4

1: cup Progresso® chicken broth (from 32-oz carton) or vegetable broth

1/2: cup uncooked couscous

1: small cucumber, chopped (1 cup)

1: medium onion, finely chopped (1/2 cup)

1: small tomato, chopped (1/2 cup)

1/2: cup chopped fresh parsley

1/4: cup lime juice

2: tablespoons chopped fresh mint leaves

2: tablespoons vegetable oil

1/2: teaspoon salt

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1 Heat broth to boiling in 2-quart saucepan. Stir in couscous; remove from heat. Cover and let stand 5 to 10 minutes or until liquid is absorbed.
2 Mix couscous and remaining ingredients in large glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.

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Nutrition Information:

1 Serving (1 Serving)

Calories 170

(Calories from Fat 70 ),

Total Fat 8 g

(Saturated Fat 1 g,

Cholesterol 0mg;
Sodium 560 mg;
Total Carbohydrate 22 g

(Dietary Fiber 2 g,

Protein 5 g;

Percent Daily Value*:

Vitamin A 20 %;
Vitamin C 36 %;
Calcium 2 %;
Iron 6 %;

Exchanges:

1 Starch;
1 Vegetable;
1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 4 Reviews View All

Posted 7/4/2011 1:39:04 PM REPORT ABUSE arsolace said:

Rating:

I substituted the couscous with quinoa to make it gluten free, and it also added some extra protein to the salad. This is a great vegetarian meal!

This reply was: Helpful Inspiring

Posted 2/3/2011 12:20:57 PM REPORT ABUSE LauraW32 said:

Rating:

This recipe is fantastic and so versatile! I've put in (on different occasions) chickpeas, some rotisserie chicken, canned tuna, and feta cheese, among other things. Works great as a side dish or as lunch (especially if a protein is added).

This reply was: Helpful Inspiring