This crowd-pleasing Couscous Tabouleh Salad can be made ahead. A no-guilt salad packed with vitamins and fiber. If desired, stuff it in pita bread to make it a meal.
The Super Bowl is here! That nail-biting-but-exciting football game!
I entered the football pool and so far I am number 1 out of 12 who entered! Yay. Usually I am at the bottom of the totem pole. I won’t let you know who I bet to win the super bowl because I might get hate mail. LOL
In my home, the Super Bowl is all about food. Who cares who wins! LOL. Just kidding, of course! We have a huge smorgasboard of food displayed on the table. It’s a fend-for-yourself event. This year I am making this crowd-pleasing couscous tabouleh salad recipe. It’s so yummy, plus, it’s a nutritious and healthy salad recipe.
This salad is:
High in vitamin A
Very high in vitamin C
Has no cholesterol
High in fiber
If you like this recipe, you might also like this cilantro lime quinoa salad:
- 1 seedless cucumber quartered into 1/4-inch slices, plus more to garnish
- 8 plum tomatoes seeded and diced, plus more to garnish
- 3/4 cup finely chopped scallions
- 2 cups loosely packed fresh parsley leaves, minced
- 1 cup loosely packed fresh mint leaves, minced
- Salt, to taste
- 1 cup vegetable broth
- 1 cup water
- 1/2 cup fresh lemon juice, divided
- 1/3 cup, plus 2 tablespoons olive oil
- 1 1/2 cups couscous
- Prep vegetables and transfer to a large mixing bowl. Stir in in 1/3 cup oil and 1/4 cup lemon juice, and salt until well combined; set aside and let stand for 15 minutes.
- Meanwhile, In a small saucepan over medium-high heat, mix together broth, water, 1/4 cup lemon juice and 2 tablespoons oil and bring to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes.
- Add couscous mixture to vegetables, add parsley and mint leaves and stir until well combined. Cover and place in fridge one hour. If desired, garnish with additional parsley and mint prior to serving.
Recipe adapated from Epicurious.com