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.
For the tabouleh, bring 1 3/4 cup water to a boil in a medium saucepan. Stir in salt and couscous, then cover and remove from heat. Let stand until the liquid has been absorbed, about 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.
Per Serving:280 calories (170 from fat), 19g total fat, 7g saturated fat, 35mg cholesterol, 580mg sodium, 21g carbohydrates, (3 g dietary fiber, 4g sugar), 9g protein.
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