Couscous Tabouli Recipe

Couscous Tabouli Recipe

This Couscous Tabouli recipe substitutes couscous instead of using the traditional Bulgur Wheat. It’s easy to prepare but does require time in the refrigerator for the flavors to meld together.

This recipe is property of GreatChefRecipes.com

Ingredients:
5 cups cooked couscous (10-ounces dried couscous)
3 cucumbers (seeded and diced)
2 cups loose mint leaves (chopped fine)
2 bunches parsley (chopped fine)
8 tomatoes (seeded and diced)
3 lemons
1/2 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
1. In a large bowl, combine the couscous, diced cucumber, mint, parsley, tomatoes, lemon juice, oil, salt and pepper.
2. Stir well with a large spoon to ensure that all of the ingredients are well mixed.
3. Cover bowl with plastic wrap and refrigerate for 4-6 hours.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Chardonnay
This Couscous Tabouli recipe goes great with a chilled French Chardonnay. I prefer the French Chardonnay since they are unoaked and crisp. The minerality of the wine with the citrus and herb flavors of the tabouli go great together! Follow the link to our wine review site to find our favorite Chardonnay wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!