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Spiced Couscous Tabouleh with Feta

Serves 4
Time 15 min
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.
Special Diets:
Ingredients
  • Tabouleh
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cup whole wheat couscous
  • 1 cup chopped fresh parsley
  • 1/2 cup chopped fresh mint
  • 1/2 medium cucumber peeled, seeded and chopped
  • 2 medium tomatoes seeded and chopped
  • 1 cup crumbled feta
  • Dressing
  • 1/3 cup lemon juice (from about 3 large lemons)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Method

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.

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.
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  • Tabouleh
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cup whole wheat couscous
  • 1 cup chopped fresh parsley
  • 1/2 cup chopped fresh mint
  • 1/2 medium cucumber peeled, seeded and chopped
  • 2 medium tomatoes seeded and chopped
  • 1 cup crumbled feta
  • Dressing
  • 1/3 cup lemon juice (from about 3 large lemons)
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper