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Tabbouleh Recipe with Couscous

Healthy recipes are common in my house. I am very fortunate my mother-in-law stays with us during the year for months at a time. She cooks a LOT. It’s so nice for me because I get more work done and get to play with the kids more. Plus I love her cooking. Last week she made a tabbouleh recipe with couscous just out of the blue.

Tabbouleh Recipe with Couscous

Healthy Recipes: Tabbouleh Recipe with Couscous

Couscous is a staple in Moroccan diets. They eat couscous as a big meal with stewed meat and veggies, sweet with cinnamon and sugar, or in salads like this tabbouleh recipe with couscous. We eat lots of Moroccan food in this house!

 

Tabbouleh Recipe with Couscous

 

I was so surprised when she made this – I always seems to have an “eh” feel about tabbouleh. I could take it or leave it. But I always bought it from the store. I never had it freshly made. But after trying this tabbouleh recipe with couscous I am hooked. And how healthy it is!

 

Tabbouleh Recipe with Couscous

 

Health Benefits of Couscous

Couscous is an amazing source of vegetarian protein. For one cup of cooked couscous, you get 6 grams of protein and 0.5 gram of fat, which helps support healthy skin, muscles, organs and other body tissues. Couscous is also rich in fiber – it absorbs water and swells in your digestive tract helping you feel full. It also keeps food moving through your body preventing constipation.

This is a great option for those who are not looking for gluten-free recipe! I enjoyed the leftovers for lunch with some cheese and sliced tomato inside the homemade bread made with flour and semolina.

 

Tabbouleh Recipe with Couscous

 

Tabbouleh Recipe with Couscous

  • 1/2 cup dry bulghur wheat
  • 1/2 cup dry couscous
  • 1 1/2 cups boiling water
  • 2 tbsp freshly squeezed lemon juice
  • 1/4 cup good olive oil
  • 2 teaspoons salt
  • 1 cup minced scallions (white and green parts (1 bunch))
  • 1 cup chopped fresh mint leaves (1 bunch)
  • 1 cup chopped flat-leaf parsley (1 bunch)
  • 1 hothouse cucumber (unpeeled, seeded, and medium-diced)
  • 2 cups plum tomatoes (diced)
  • 1 teaspoon freshly ground black pepper
  1. Place the bulghur and couscous in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
  2. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

 

Tabbouleh Recipe with Couscous

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