(Serves 6 to 8)
As a base for salads, grains lend texture, substance, and protein. Tabbouleh, a classic grain salad, is traditionally made with bulgur. For variety, I like to use whole wheat couscous.
- 1 cup raw couscous, preferably whole wheat
- 2 large firm, ripe tomatoes, chopped
- ½ cup chopped fresh parsley, or more to taste
- 2 or 3 scallions, finely chopped
- 2 Tablespoons minced fresh mint leaves, or 1 teaspoon dried mint, optional
- 2 Tablespoons olive oil
- Juice of 1 large lemon
- Salt and freshly ground pepper to taste
Place the couscous in a heatproof dish and pour 1½ cups boiling water over it. Cover tightly; let stand for 15 minutes, until the water is absorbed. Fluff with a fork, transfer to a mixing bowl, and allow to cool to room temperature or until just slightly warm.
Add the remaining ingredients and mix thoroughly. If time allows, chill for an hour or so before serving. Transfer to a lidded plastic container to transport.
| Total calories per serving: 199 | Fat: 5 grams |
| Carbohydrates: 34 grams | Protein: 6 grams |
| Sodium: 10 milligrams | Fiber: 6 grams |
Recipe from the Vegetarian Resource Group