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Lilly’s Table

 
 
Smoky Roasted Garbanzos
© Lillys-Table.com Photo of Chunky Tabbouleh
 

Tags: Dairy Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
No

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Chunky Tabbouleh

from Chunky Tabbouleh with Smoky Roasted Garbanzos, the Week of August 9, 2015.
View the next recipe for this meal.

Israelie couscous and more substantial chunks of veggies give this tabbouleh an interesting new texture. If you prefer the finer couscous, just chop your veggies a bit smaller to match the texture. Depending on your personal taste and the availability of fresh herbs, feel free to modify the ratio of parsley and mint.

Ingredients

  • 1 cup cucumber, quartered lengthwise and sliced
  • 1 cup cherry tomato, halved
  • ¾ cup israelie couscous, or regular couscous
  • 1 teaspoon bouillon , or cube
  • 1 cup fresh parsley, finely chopped
  • ¼ cup mint, finely minced
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup green onion, minced
  • 1 lemon, zest and juice

Serving Size: 2 People

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Preparation Instructions

Bring a saucepan of water to a boil. Place the Israelie couscous and bouillon in the pot. Simmer for about 5-8 minutes until the couscous is tender to the bite.

Meanwhile, prepare all of the vegetables including mincing the fresh herbs.

Toss the olive oil, herbs, green onions, lemon zest and juice together.

When the couscous is done, rinse it with cold water. Toss the cooled couscous with the veggies, herbs and dressings.