This whole wheat couscous and chickpea tabbouleh combines the traditional flavors of tabbouleh with hearty chickpeas and whole wheat Israeli couscous for a simple, filling salad.
This month has really had it in for me. It started out nice, I started some big projects, including making my own dining room table, and we went on a fun trip to the Michigan’s upper peninsula, but Ellie’s been hit by cold after cold. We’ve had sick days and ice days, and last week, Ellie and I were both sick again. This time, she has a double ear infection and, now that we’re finally recovering, it’s supposed to majorly snow tonight. I just can’t catch a break. I swear.
I decided yesterday, that I wasn’t going to let this interfere with my goal of eating healthy, so I made a big list and headed to the grocery store. Then, I came home and made a this big salad, a turkey version of my favorite kofta recipe, baked sweet potatoes and sautéed kale. I didn’t let anyone touch the salad, because we’re going to be eating it for lunches this week, but I did sneak several big spoonfuls of it while no one was looking.
Whole Wheat Couscous & Chickpea Tabbouleh
- 1 cup uncooked whole wheat pearl couscous
- 2 15-ounce cans chickpeas, drained and rinsed
- 2 small English cucumbers, seeded and chopped
- 1 pint grape tomatoes, halved
- 2 green onions, sliced
- 1 garlic clove, minced
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil (or mint)
- Zest and juice of 1 large lemon
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Prepare couscous according to package directions, and allow to cool before adding to salad.
- Combine remaining ingredients in a large bowl. Mix until ingredients are evenly distributed.
- When cooled, add couscous and mix until combined. Adjust seasoning with salt and pepper, if desired.