Best 2 Couscous Tabbouleh With Fresh Mint Feta Recipes

If you're looking for a refreshing and flavorful side dish or light meal, couscous tabbouleh with fresh mint and feta is a perfect choice. This Middle Eastern dish is made with bulgur wheat, fresh herbs, vegetables, and a tangy dressing. The result is a delicious and healthy dish that is perfect for any occasion. Tabbouleh is a versatile dish that can be served as a side dish, a main course, or even as a salad. It is also a great way to use up leftover bulgur wheat.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA TABBOULEH WITH FETA

Quinoa Tabbouleh with Feta image

This quinoa tabbouleh is one of my go-to recipes. Quinoa, a grain that originated in South America, is considered a superfood because it contains more protein than most grains. It has a nutty flavor that tastes wonderful with the cucumbers, tomatoes, scallions, feta and mint, and it's a great gluten-free alternative to traditional bulgur wheat. Best of all, you can make this salad ahead; if it sits at room temperature for a few hours, the lemon vinaigrette really has time to soak into the quinoa and vegetables, so the salad is even more delicious!

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 cup quinoa
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
1 cup thinly sliced scallions, white and green parts (5 scallions)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded and medium-diced
2 cups cherry tomatoes, halved through the stem
2 cups medium-diced feta (8 ounces)

Steps:

Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
* Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

Nutrition Facts : Calories 210, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 25 milligrams, Sodium 341 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 7 grams, Sugar 2 grams

COUSCOUS TABBOULEH

Couscous Tabbouleh image

Categories Salad Tomato Side Quick & Easy Low/No Sugar Mint Cucumber Chill Couscous Parsley Boil Gourmet

Yield Serves 8 to 10

Number Of Ingredients 10

Ingredients

1 cup chicken broth
1 cup water
1/2 cup fresh lemon juice
1/3 cup plus 2 tablespoons olive oil
1 1/2 cups couscous
1 seedless cucumber, cut into 1/4-inch pieces, plus cucumber slices for garnish
8 plum tomatoes, seeded and cut into 1/4-inch dice, plus tomato slices for garnish
3/4 cup finely chopped scallion
2 cups loosely packed fresh parsley leaves, minced
1 cup loosely packed fresh mint leaves, minced, plus mint sprigs for garnish

Steps:

In a saucepan combine the broth, the water, 1/4 cup of the lemon juice, and 2 tablespoons of the oil, bring the mixture to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and let it cool in the pan. In a very large bowl stir together the cucumber pieces, the tomato dice, the scallion, the remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt to taste and let the mixture stand for 15 minutes. Add the couscous, the parsley, and the mint leaves, stir the salad well, and chill it, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad garnished with the mint sprigs and the cucumber and tomato slices.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the taste of your tabbouleh.
Chop the parsley and mint finely. This will help the flavors to distribute evenly throughout the dish.
Don't overcook the couscous. It should be cooked through, but still have a slight bite to it.
Fluff the couscous with a fork before adding the other ingredients. This will help to prevent it from clumping.
Add the lemon juice, olive oil, and salt to taste. You may need to adjust the amounts depending on your personal preferences.
Let the tabbouleh chill for at least 30 minutes before serving. This will allow the flavors to meld together.

Conclusion:

Couscous tabbouleh is a refreshing and flavorful salad that is perfect for a summer lunch or dinner. It is also a great way to use up leftover couscous. With its bright flavors and healthy ingredients, tabbouleh is a dish that everyone will enjoy.