Brigitte's Tabbouleh Salad
Published November 4, 2006
- Total Time
- 10 minutes, plus at least 3 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
½ cup tomato juice
1 ½ cups instant couscous
¼ cup olive oil
1 cup fresh or canned cooked chickpeas
1 ½ cups diced tomatoes
1 cup peeled, seeded and diced cucumber
1 teaspoon finely chopped garlic
3 tablespoons finely chopped shallots
Zest of ½ lemon
3 tablespoons lemon juice
2 cups tightly packed mint leaves, finely chopped
2 teaspoons salt
Black pepper to taste
Tabasco or cayenne pepper
Nutritional analysis per serving (4 to 6 servings)
50 grams carbs; 327 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 8 grams fiber; 547 milligrams sodium; 10 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring 1 cup water and the tomato juice to a simmer in a small saucepan. Put the couscous in a large heatproof bowl and pour the hot liquid over it. Add the oil, stir and cover with plastic wrap. Set aside.
- Step 2
In another bowl, stir together the chickpeas, tomatoes, cucumber, garlic, shallots, lemon zest and juice, mint, salt and pepper. Use a fork to mix the vegetables with the couscous and finish with Tabasco or cayenne to taste. Cover and refrigerate for at least three hours and preferably overnight to allow the flavors to blend.
Private Notes
Comments
I used fresh garlic chives because I had them and used maybe 4 T of lemon juice but otherwise followed ingredients and proportions. Absolutely delicious!