Mint and Lemon Couscous with Tabouleh

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Course: Main Recipe
Cuisine: Arab Recipe
Technique: Saute Recipe
Difficulty: Easy

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Ingredients

  • For Tabouleh:
  • 100 g - broken wheat
  • 50 g - tomato, deseeded chopped
  • 25 g - chopped parsley
  • 30 g - chopped onion
  • 25 ml - lemon juice
  • 25 ml - olive oil
  • 10 g - mint leaves chopped
  • For Couscous:
  • 500 g - couscous
  • 30 g - chopped onion
  • 10 g - chopped garlic
  • 25 g - bell peppers
  • 25 ml - lemon juice
  • 15 g - chopped herbs
  • Vegetable stock - double the quantity of couscous
  • Salt and pepper to taste

How to Make Mint and Lemon Couscous with Tabouleh

  • For Tabouleh: Soak the broken wheat and leave it for 20 mins.
  • Mix chopped tomato, parsley, onion, lemon juice, olive oil, and mint leaves with the soaked broken wheat.
  • For Couscous:
  • Saute chopped onion in olive oil.
  • Add some chopped garlic and chopped bell peppers.
  • Add vegetable stock and couscous.
  • Add seasonings and lemon juice. Cook it.
  • Arrange the tabouleh in a plate. Arrange the couscous on top.
  • Garnish with balsamic vinegar reduction and a sprig of herb.

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