Recipe by danilynn
"A variant on traditional bulgur tabbouleh. Great to serve at potlucks because it can be served cold or warm! Even better left over! The longer it sits, the more the flavors meld together."
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low-sodium chicken broth
cucumber, seeded and diced
green onions, chopped
chopped fresh parsley
extra-virgin olive oil
ground black pepper
crumbled feta cheese
I used a box of couscous with the prepared seasonings for this tabbouleh so it might have tasted a bit different from how it was supposed to but it was very fresh tasting, summery, and delicious! The whole household liked it. I wouldn't change a thing. :)
Made this as written. Flavor combination was odd (lemon juice was too strong). Will not make this again.
I have made this dish twice in one week now! Made it exactly as written and didn't change a thing. I've had it both warm and cold and both are delicious. My youngest daughter loved it so much she wants to take it in her school lunch.
Wow! Made it just as the recipe stated and it was absolutely delicious. Used flat leaf parsley (Italian).
Followed the basics of this recipe and it turned out very tasty. I substituted quinoa for couscous; added half an avocado instead of feta; and used half the amount of oil called for. But the ingredients' texture and the mix of spices was all very appealing.
OUTSTANDING. I used Israeli (pearl) couscous and seasoned feta. I always decrease olive oil by 1T. & find I don't miss it. You can eat this for several days. Thanks for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Couscous Tabbouleh
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 149
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