Spiced Couscous Tabouleh with Feta

Spiced Couscous Tabouleh with Feta

Serves 4

The intriguing aroma of cinnamon and allspice mixes with fresh mint in this unique tabouleh recipe. Whole wheat couscous cooks in only five minutes, making it a quick and delicious foundation for the cucumber, tomato and feta. Try it with barbecued chicken or tempeh, for a quick and tasty dinner.

  • Tabouleh
  • 1 3/4 cups water
  • 1/4 teaspoon sea salt
  • 1 1/2 cups whole wheat couscous
  • 1 cup chopped parsley
  • 1/2 cup chopped mint
  • 1/2 peeled, seeded and chopped cucumber
  • 1 cup seeded and chopped tomato
  • 1 cup crumbled feta
  • Dressing
  • 1/3 cup fresh lemon juice (from about 3 large lemons)
  • 3 tablespoons olive oil
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • Sea salt and ground pepper to taste
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For the tabouleh, bring water to a boil in a medium saucepan. Stir in salt and couscous, then cover and remove from heat. Let stand for 5 minutes, then fluff with fork. Meanwhile, make the dressing. Whisk together lemon juice, olive oil, allspice, cinnamon, salt and ground pepper.

Mix together couscous, parsley, mint, cucumber, tomato, feta and dressing. Taste and adjust seasoning.

Nutritional Info: 
Per Serving:280 calories (170 from fat), 19g total fat, 7g saturated fat, 35mg cholesterol, 580mg sodium, 21g carbohydrate (3g dietary fiber, 4g sugar), 9g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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