Couscous Tabbouleh Salad
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 6
Difficulty: easy
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 6
Difficulty: easy
1 cup whole wheat or plain couscous, uncooked
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
2 cups chopped English (hot house) cucumber
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 tablespoon chopped fresh mint leaves
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 33 mg | 3% |
Carbohydrate | 26 g | 9% |
Cholesterol | 0 | |
Total Fat | 7 g | 11% |
Iron | 2 mg | 9% |
Calories | 171 kcal | 9% |
Sodium | 242 mg | 10% |
Protein | 4 g | 9% |
Saturated Fat | 1 g | 4% |
Sugars | 2 g | 0 |
Vitamin C | 10 mg | 16% |
Prepare couscous according to package directions; cool and set aside.
Combine drained tomatoes, cucumber, lemon juice, oil, basil, parsley, mint, salt and pepper in medium bowl. Add cooled couscous; toss to combine.
Prepare this refreshing side dish ahead and store in refrigerator. Perfect for a warm summer day.
Couscous Tabbouleh Salad