How To make Cous Cous Tabbouleh
250 Grammes (about 1 cup)
Cous-cous 2 Beef tomatoes
sm Bunch spring onions (scallions) 1 Tin red kidney or other
Beans 1 sm Tin sweetcorn
1/2 Red sweet (bell) pepper,
Chopped Lemon juice 1/2 tb Olive oil (optional)
Seasoning Soak the cous-cous 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 1/2 tablespoon of olive oil for the flavour - it makes so much salad that it really doesn't up the % CFF too much.
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Couscous tabbouleh
In this video you'll see how to prepare a fresh and delicious mediterranean salad made with couscous.
More recipes:
Couscous Tabouli Salad | Tabbouleh Salad | Tabouleh
Couscous or buckwheat Tabouli is a mediterranean salad loaded with nutrients and is delicious!
Tabbouleh & Couscous Salad Recipe ~ Crunchy Chickpea Crouton ~ Tahini Yogurt Dressing ~ Cheoff Geoff
If you want to think like a chef, you definitely can make friends with salad. Watch Cheoff Geoff teach you how to make a healthy and protein-packed tabbouleh and couscous salad. It’s finished with my secret recipe for crunchy chickpea croutons and tahini yogurt dressing.
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Summer is here! Today’s tabbouleh couscous salad recipe is a great option for a family gatherings, BBQs or potlucks. Tabbouleh is a traditional Lebanese salad made with fresh parsley. It will pair perfectly with my chai tea steeped couscous. This light and summery salad is topped off with roasted crunchy chickpea croutons and a quick and easy tahini yogurt dressing. Share this with anyone and I promise you can make friends with this salad. Bon Appetit!
There are many components, tips and tricks in the video including:
• How to make couscous with vegetable stock and chai tea recipe
• How to make tabbouleh recipe
• How to make roasted chickpea croutons recipe
• How to make tahini yogurt dressing recipe
Quinoa Tabouli Salad Recipe | Clean & Delicious
Spring is in the air and outdoor meals are on my brain, so I’ve partnered with @PureLeafIcedTea to bring you this Quinoa Tabouli Salad w/ Garbanzo Beans + Feta Cheese. The simple, fresh flavors and whole ingredients in the salad pair perfectly with a real brewed unsweetened iced tea! #RealBrewedRecipes
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Quinoa Tabouli Salad with Feta & Garbanzo Beans
Yield: 4-6 Servings
Ingredients:
2 cups cooked quinoa
½ cup chopped scallions
¼ cup fresh chopped mint
½ cup fresh chopped parsley
1 cup Persian cucumbers, chopped
1 cup garbanzo beans
2 cloves of minced garlic
¼ cup fresh squeezed lemon juice
3 tablespoons extra virgin olive oil
1 large tomato, diced
2 oz crumbled feta cheese
Salt and pepper to taste
Process:
Combine quinoa, scallions, mint, parsley, cucumbers, and garbanzo beans in a large bowl.
In a separate bowl, (I like to use a spouted Pyrex cup) whisk together the garlic, lemon juice, and olive oil. Season with salt and pepper and then pour over the quinoa mixture, combine well.
Gently toss in the tomato and feta cheese. Enjoy!
Storage Tip: Keeping fresh herbs rolled in a damp paper towel and sealed in a plastic bag in the fridge will keep it fresh for almost 2 weeks.
Couscous Salad (meal-prep idea)
⭐️ Get the Recipe:
Couscous salad is an easy, fresh, crunchy, and nutritious meal for any occasion. From a quick lunch and healthy dinner to potlucks and picnics, this couscous salad will be a tasty crowd-pleaser.
⭐️ Ingredients
DRESSING
¼ cup (55 grams) olive oil extra virgin
1 teaspoon (5 grams) lemon zest grated
2 tablespoons (30 grams) lemon juice
1 teaspoon cumin ground
½ teaspoon salt
¼ teaspoon black pepper
1 clove garlic grated
COUSCOUS
1 cup (200 grams) couscous dry
1 cup (240 grams) hot water just boiled
1 teaspoon (6 grams) salt
VEGGIES
1 can (15-ounce) (230 grams) chickpeas or 1½ cups cooked
1½ cups (150 grams) cherry tomatoes quartered
1½ cups (200 grams) cucumber diced
1 cup (130 grams) yellow bell pepper diced
1 (30 grams) shallot finely chopped
½ cup (60 grams) olives sliced
1 handful (30 grams) parsley finely chopped
2 tablespoons (30 grams) pine nuts lightly toasted
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️