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Israeli Couscous Tabbouleh Recipe

Israeli Couscous Tabbouleh
Source: Campbells

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Ingredients

  • 1 cup (250 mL) Israeli couscous
  • 2 cups (500 mL) CAMPBELL’S® Ready to Use Vegetable Broth
  • 1 tbsp (15 mL) fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp (3 mL) coarse salt
  • 1/2 tsp (3 mL) fresh cracked black pepper
  • 1/2 cup (125 mL) extra virgin olive oil
  • 1 large  english cucumber or 2 persian cucumbers, cut into 1/4" (1 cm) pieces
  • 2 cups (500 mL) cherry tomatoes, halved
  • 1/2 cup (125 mL) chopped flat-leaf  parsley
  • 1/2 cup (125 mL) chopped fresh  mint
  • 2 green onion, thinly sliced
PREP TIME
10m
COOK TIME
25m
TOTAL TIME
35m
YIELD
6 servings

Instructions

  • Place couscous and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool for 10 minutes.
  • In a large bowl, whisk lemon juice, garlic, salt, pepper, and olive oil. Toss with cucumbers and tomatoes. Combine with couscous, parsley, mint, and green onions.

Dinner

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A recipe from Campbells

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