Cookbook
16-09-2021

Couscous-tabbouleh

Ingrédients

  • 3/4 cup water
  • 1/2 cup uncooked couscous
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 large tomato, chopped
  • 1/2 English cucumber, halved and thinly sliced
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • 2 teaspoons olive oil
  • 2 teaspoons minced fresh mint
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup crumbled feta cheese
  • Lemon wedges, optional

Directions

  1. In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork.
  2. In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon zest, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese. If desired, serve with lemon wedges.
Tags: plat_principal