Combine stock, 1 cup water, half of the lemon juice, & 2 tablespoons oil in small saucepan. Bring to boil over high heat & stir in couscous. Remove from heat, cover pan, let stand for 5 minutes. Fluff couscous with fork & cool in the pan.
Sprinkle tomatoes with salt & drain in large strainer for 10-15 min. Combine cucumber, tomato, scallion, and garlic with remaining lemon juice & oil in a large bowl. Season with salt & pepper to taste. Let stand for 15 min. Stir in couscous. Mix well, season again with salt & pepper, cover, and refrigerate for 1 hour. Line a large platter with lettuce leaves. Stir parsley & mint into the couscous. Mound the tabbouleh in center of platter & serve cold.
The key is to add herbs at last moment & taste salad for seasoning – additional salt & pepper – right before serving. All salads tend to flatten out in flavor as they sit.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (5531g)|
|Recipe Makes: Servings|
|Calories from Fat: 322 (13%)|
|Amt Per Serving||% DV|
|Total Fat 35.8g||48 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 17.8g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 14.4mg||4 %|
|Sodium 1021.6mg||35 %|
|Potassium 12238.7mg||322 %|
|Total Carbohydrate 479.7g||141 %|
|Dietary Fiber 76.8g||307 %|
|Sugars, other 403g|
|Protein 99.3g||142 %|
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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.
Calories per serving: 2498
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