Best 4 Whole Wheat Couscous Tabbouleh Recipes
Are you ready to embrace a culinary journey like no other, where flavors dance and textures intertwine to create a symphony of taste? Let's dive into the enticing world of whole wheat couscous tabbouleh, a refreshing and wholesome dish that promises to tantalize your senses. Rooted in the rich culinary traditions of the Middle East, this timeless recipe combines the goodness of whole wheat couscous, fresh herbs, and zesty lemon dressing, resulting in a delightful symphony of flavors and textures. With its vibrant colors, aromatic bouquet, and delightful crunch, whole wheat couscous tabbouleh promises to be a feast for your eyes and a culinary adventure for your palate. So, let's embark on this culinary escapade and discover the secrets to crafting the most delectable whole wheat couscous tabbouleh, a dish that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
WHEAT-BERRY TABBOULEH
Eaten whole, wheat berries have a strong nutty flavor, making them an earthy alternative to rice, couscous and quinoa. They can be soaked overnight so they'll cook faster and have a lighter, softer texture, but it's not necessary. A great way to prepare them is in tabbouleh, as a substitute for bulgur wheat. Suddenly, what is often only a small part of a Middle-Eastern mezze platter is elevated to a main dish.
Provided by Jeff Schwarz And Greg Kessler
Categories side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add wheat berries, 4 cups of water and a tablespoon of salt to a medium saucepan, and bring to a boil over high heat. Reduce the heat and bring to a simmer, then cook for 45 to 50 minutes. Drain and set aside to cool.
- Place the cucumber, tomatoes and scallions in a large bowl.
- Finely chop the parsley and mint together, and add them to the large bowl.
- Add the cooled wheat berries to the mixture, and mix in the olive oil and lemon juice.
- Add remaining salt and pepper to taste.
- Serve at room temperature.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 9 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 551 milligrams, Sugar 4 grams
WHOLE WHEAT COUSCOUS TABBOULEH
This is a great vegetarian option to pasta salad. Great summertime recipe to accompany BBQ chicken or grilled meat.
Provided by LizzyBean
Categories Tabbouleh Salad
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Bring water to a boil in a saucepan; stir in couscous and salt. Remove from heat, cover saucepan, and let stand until water is absorbed, about 5 minutes. Transfer couscous to a bowl and fluff with a fork.
- Mix tomatoes, cucumber, onion, parsley, mint, lemon juice, olive oil, and black pepper into couscous. Serve immediately or refrigerate for 1 hour for flavors to blend.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 29.8 g, Fat 5.3 g, Fiber 5.2 g, Protein 5.3 g, SaturatedFat 0.7 g, Sodium 202.8 mg, Sugar 3 g
WHOLE WHEAT COUSCOUS TABBOULEH
This is a great vegetarian option to pasta salad. Great summertime recipe to accompany BBQ chicken or grilled meat.
Provided by LizzyBean
Categories Tabbouleh Salad
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Bring water to a boil in a saucepan; stir in couscous and salt. Remove from heat, cover saucepan, and let stand until water is absorbed, about 5 minutes. Transfer couscous to a bowl and fluff with a fork.
- Mix tomatoes, cucumber, onion, parsley, mint, lemon juice, olive oil, and black pepper into couscous. Serve immediately or refrigerate for 1 hour for flavors to blend.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 29.8 g, Fat 5.3 g, Fiber 5.2 g, Protein 5.3 g, SaturatedFat 0.7 g, Sodium 202.8 mg, Sugar 3 g
COUSCOUS TABBOULEH
Tabbouleh is one of my favorite salads, we eat it all summer long. Some times I use couscous instead of the cracked wheat normally called for in tabbouleh, it makes for a lighter salad. Normally, tabbouleh has mint in it, but I'm not so crazy about the addition, so I've made it optional. This was created for RSC Summer 2005.
Provided by Mirj2338
Categories Southwest Asia (middle East)
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place the couscous in a bowl. Mix with the 1 tablespoon olive oil and 1 teaspoon vegetable stock powder.
- Add the boiling water and mix to combine. Cover the bowl with some plastic wrap and set aside for 10 minutes.
- After all the liquid has been absorbed, uncover the couscous and fluff with a fork.
- Add the lemon juice, the 3 tablespoons olive oil, and the salt and pepper to taste to the fluffed couscous.
- Add the tomatoes, red pepper, scallions and capers. Toss to combine.
- Lightly stir in the parsley, optional mint leaves, and the pistachios.
- Taste and adjust for seasoning.
- Serve cool or at room temperature.
Nutrition Facts : Calories 301.5, Fat 12.6, SaturatedFat 1.7, Sodium 100.8, Carbohydrate 40.1, Fiber 4.5, Sugar 2.9, Protein 8.1
Tips:
- Use fine or medium-grain whole wheat couscous for a lighter texture.
- Rinse the couscous before cooking to remove any excess starch.
- Fluff the couscous with a fork after cooking to separate the grains.
- Use fresh, ripe vegetables for the best flavor.
- Add herbs and spices to taste.
- Serve tabbouleh at room temperature or chilled.
Conclusion:
Whole wheat couscous tabbouleh is a healthy and delicious side dish or main course. It's easy to make and can be tailored to your own taste preferences. With its vibrant colors and refreshing flavor, this dish is sure to be a hit at your next gathering.
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