From Sara Moulton.
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.
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Serving Size: 1 Serving (5531g) | ||
Recipe Makes: Servings | ||
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Calories: 2498 | ||
Calories from Fat: 322 (13%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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. |
Calories per serving: 2498
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