Low Iodine Couscous Tabbouleh
Total time40 min
Prep time20 min
Cook time5 min
4.6(29)
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Learn more →Ingredients
4 servings
- 1 cup couscous
- 1 cup water
- ½ tsp salt, plus more to taste
- 4 tbsp olive oil
- 2 cups fresh flat-leaf parsley, finely chopped (about 2 large bunches)
- ½ cup fresh mint leaves, finely chopped
- 2 medium tomatoes, seeded and finely diced
- 1 medium english cucumber, finely diced
- 4 scallions, thinly sliced (green and light green parts only)
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- ¼ tsp ground black pepper
- ¼ tsp ground allspice (optional)
Instructions
- 1
Bring 1 cup water to a boil in a medium saucepan. Stir in the couscous, 1/2 tsp salt, and 1 tbsp olive oil, then remove from the heat, cover, and let stand for 5 minutes.
- 2
Uncover and fluff the couscous thoroughly with a fork, breaking up any clumps. Spread it in a large mixing bowl and let it cool to room temperature, about 10–15 minutes.
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