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Name: Cous Cous Tabbouleh
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 pint boiling water; 2 chicken stock cubes optional; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 250 grams cous cous; 45 grams fresh parsley chopped; 30 grams fresh mint chopped; 4 spring onions chopped; 200 grams feta cheese cubed; 50 ml lemon juice; 6 tomatoes chopped

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INGREDIENTS

1 pint boiling water
2 chicken stock cubes ; optional
1/2 teaspoon salt
1/4 teaspoon black pepper
250 grams cous cous
45 grams fresh parsley ; chopped
30 grams fresh mint ; chopped
4 spring onions ; chopped
200 grams feta cheese ; cubed
50 ml lemon juice
6 tomatoes ; chopped

Servings

INSTRUCTIONS

Stage 1

Put cous cous ina large bowl. Boil water (or make up stock if not using cheese), stir in oil and seasoning and pour over cous cous. Cover.

Stage 2

Chop the spring onions into small pieces. Put all the mixed leaves on a chopping board and hand chop into as small pieces as you can. The double bladed mezzaluna makes this quite easy.

Stage 3

Mix the salad into the cous cous. Stir in the tomatoes and the cheese. Stir through the lemon juice just before serving. and place in the fridge to cool

(40 minute rest)

Notes

This easily makes enough for two dinners and two lunches. It's best to serve with something grilled or baked for the main instead of on it's own.

12-11-10 - Really quick and simple supper. I had it with oven baked salmon and it was lovely. I left out the cheese and added 2 stock cubes to the recipe as it was a little bland without the cheese.

NOTES

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Cous Cous Tabbouleh

1 pint boiling water 
2  chicken stock cubes optional
1/2 teaspoon salt 
1/4 teaspoon black pepper 
250 grams cous cous 
45 grams fresh parsley chopped
30 grams fresh mint chopped
4  spring onions chopped
200 grams feta cheese cubed
50 ml lemon juice 
6  tomatoes chopped

Stage 1

Put cous cous ina  large bowl. Boil water (or make up stock if not using cheese), stir in oil and seasoning and pour over cous cous. Cover.

Stage 2

Chop the spring onions into small pieces. Put all the mixed leaves on a chopping board and hand chop into as small pieces as you can. The double bladed mezzaluna makes this quite easy.

Stage 3

Mix the salad into the cous cous. Stir in the tomatoes and the cheese. Stir through the lemon juice just before serving. and place in the fridge to cool

(40 minute rest)

Notes

This easily makes enough for two dinners and two lunches. It's best to serve with something grilled or baked for the main instead of on it's own.

12-11-10 - Really quick and simple supper. I had it with oven baked salmon and it was lovely. I left out the cheese and added 2 stock cubes to the recipe as it was a little bland without the cheese.

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Nutrition

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Serving Size: 1 Serving (972g)
Recipe Makes: 4 Servings

Calories: 364
Calories from Fat: 112 (31%)

Amt Per Serving		% DV

	Total Fat 12.4g	17 %
	Saturated Fat 7.7g	39 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 1g
Cholesterol 44.5mg		14 %
Sodium 650.4mg		22 %
Potassium 1950.6mg		51 %
Total Carbohydrate 51.6g		15 %
	Dietary Fiber 11.1g	44 %
	Sugars, other 40.6g
Protein 17.6g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 364

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