When I moved to New York (as in Manhattan) to go to college, I craved freedom and devoured the city. I walked everywhere, breathing in the skyscrapers and eying the fabulous fashion and amazing pace. Everything seemed so special, so amazing.
One of my favorite things was checking out the myriad grocery stores in the city. The small markets that dotted much of the Upper West Side where I dwelled were such a big change from the mega-sized supermarkets of upstate New York where I grew up. And the foods! They had fresh mozzarella, couscous salads and something completely unfamiliar called tabbouleh. I tried them all, one by one, discovering that I adored the fresh mozzarella and couscous salad, but not the tabbouleh.
So, yes, I am writing a post about a tabbouleh salad recipe, when I don’t like the stuff. But here’s the thing: this isn’t traditional tabbouleh. Adapted slightly from a Health Magazine recipe, this Whole Wheat Couscous Tabbouleh Salad is filled with fresh veggies and bright flavors. It’s lively and perfect for a hot summer day … and since it’s made with whole wheat couscous, it totally lacks the offputting crunch-factor that I don’t like about traditional tabbouleh made with wheatberries. I guess that makes it more of a couscous salad recipe, huh?
In any case, I loved it. This Whole Wheat Couscous Tabbouleh Salad is entering my lunch rotation …
Are you a fan of traditional tabbouleh? Couscous?
Whole Wheat Couscous Tabbouleh Salad
NOTE: Scroll down for the printable recipe
1 cup water
3/4 cup whole wheat couscous (uncooked)
1/2 tsp kosher salt
2 cups halved cherry tomatoes
1 1/2 cup peeled, diced cucumbers (about 1)
1 medium red onion, diced
1/4 cup finely chopped Italian flat-leaf parsley
1/4 cup finely chopped fresh mint
1 lemon, juiced (about 1/4 cup)
2 tbsp extra virgin olive oil
salt and pepper, to taste
In a medium saucepan, heat the water to boiling. Stir in the couscous and salt, cover and remove from heat. Let stand 10 minutes.
In a large bowl, combine the tomatoes, cucumbers, red onion, parsley, mint, lemon juice and olive oil. Stir well to combine.
Remove the lid from the couscous and fluffy with a fork. Add the couscous to the bowl with the tomato mixture. Stir until fully combined.
Salt and pepper to taste.
Chill until ready to serve.
About the Author (Author Profile)Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.
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