Easy, Healthy Couscous Tabbouleh
I'd been craving a vegetable-loaded, bright, lemony couscous dish for quite awhile. I had this delicious couscous tabbouleh at a local restaurant and had to make it at home. I like to make a big batch on Sunday and eat it throughout the week.
Bonus: this is super quick and easy to make! It was the first time I'd made couscous (I know. Ridic.) and I had no idea it was so simple.
Easy, Healthy Couscous Tabbouleh
Recipe by: Slightly adapted from Epicurious
Yield: 6-8 servings
This easy, flavorful salad is a healthy meal to help you with your New Year's resolutions! I love making a big batch of it and eating it for a quick lunch throughout the week.
Ingredients:
1 cup chicken broth
1 cup water
1/2 cup fresh lemon juice, divided
1/3 cup plus 2 tablespoons olive oil, divided
1 1/2 cups couscous
1 seedless cucumber, cut into 1/4-inch pieces, plus cucumber slices for garnish
9 ounces cherry tomatoes, sliced in halves
3/4 cup finely chopped scallion
1 teaspoon kosher salt
a few grinds pepper
2 cups loosely packed fresh parsley leaves, minced
1 cup loosely packed fresh mint leaves, minced, plus mint sprigs for garnish
Directions:
Prep all your materials first: chop the veggies and herbs, measure out the ingredients, etc. Bring chicken broth, water, 1/4 cup of the lemon juice, and 2 tablespoons olive oil to a boil in a medium saucepan. Whisk in the couscous and cover the pan, removing it from the heat. Let it sit and steam for 5 minutes before fluffing it with a fork and setting it aside to cool. In a large bowl, whisk together the remaining 1/4 cup lemon juice, 1/3 cup olive oil, salt, and pepper. Toss the cucumber, tomatoes, and scallions in the dressing and allow this to sit for 15 minutes. Add in the couscous and herbs and toss the salad well. Cover it and chill it for at least an hour to allow the flavors to meld. Garnish with extra cucumber slices and herb sprigs.
To read about this dish's very satisfying prep, see my new blog challenge and participate if it sounds fun to you, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, cookingupastorm
Bonus: this is super quick and easy to make! It was the first time I'd made couscous (I know. Ridic.) and I had no idea it was so simple.
Easy, Healthy Couscous Tabbouleh
Recipe by: Slightly adapted from Epicurious
Yield: 6-8 servings
This easy, flavorful salad is a healthy meal to help you with your New Year's resolutions! I love making a big batch of it and eating it for a quick lunch throughout the week.
Ingredients:
1 cup chicken broth
1 cup water
1/2 cup fresh lemon juice, divided
1/3 cup plus 2 tablespoons olive oil, divided
1 1/2 cups couscous
1 seedless cucumber, cut into 1/4-inch pieces, plus cucumber slices for garnish
9 ounces cherry tomatoes, sliced in halves
3/4 cup finely chopped scallion
1 teaspoon kosher salt
a few grinds pepper
2 cups loosely packed fresh parsley leaves, minced
1 cup loosely packed fresh mint leaves, minced, plus mint sprigs for garnish
Directions:
Prep all your materials first: chop the veggies and herbs, measure out the ingredients, etc. Bring chicken broth, water, 1/4 cup of the lemon juice, and 2 tablespoons olive oil to a boil in a medium saucepan. Whisk in the couscous and cover the pan, removing it from the heat. Let it sit and steam for 5 minutes before fluffing it with a fork and setting it aside to cool. In a large bowl, whisk together the remaining 1/4 cup lemon juice, 1/3 cup olive oil, salt, and pepper. Toss the cucumber, tomatoes, and scallions in the dressing and allow this to sit for 15 minutes. Add in the couscous and herbs and toss the salad well. Cover it and chill it for at least an hour to allow the flavors to meld. Garnish with extra cucumber slices and herb sprigs.
To read about this dish's very satisfying prep, see my new blog challenge and participate if it sounds fun to you, and see more photos, please head over to Willow Bird Baking!
x-posted to food_porn, picturing_food, cooking, cookingupastorm