Cous-Cous Tabbouleh
Yield
2 servingsPrep
25 minCook
0 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 250 | grams |
couscous
(about 1 cup) |
|
| 2 | each |
beefsteak tomatoes
|
*
|
| 1 | x |
scallions, spring or green onions
(small bunch) |
*
|
| 400 | grams |
red kidney beans
(1 can), or other beans |
|
| 1 | x |
corn
(1 small tin) |
*
|
| ½ | each |
sweet red bell peppers
chopped |
|
| 1 | x |
lemon juice
|
*
|
| ½ | tablespoon |
olive oil
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5E+2 | grams |
couscous
(about 1 cup) |
|
| 2 | each |
beefsteak tomatoes
|
*
|
| 1 | x |
scallions, spring or green onions
(small bunch) |
*
|
| 4E+2 | grams |
red kidney beans
(1 can), or other beans |
|
| 1 | x |
corn
(1 small tin) |
*
|
| 0.5 | each |
sweet red bell peppers
chopped |
|
| 1 | x |
lemon juice
|
*
|
| 7.5 | ml |
olive oil
optional |
|
Directions
Soak the couscous in about double its volume of boiling water, until all the water is absorbed.
Peel and chop the tomatoes and onions, and drain the sweetcorn and beans (you will probably want to rinse the latter).
Mix everything together, season and dress with lemon juice, and possibly ½ tablespoon of olive oil for the flavour.
