The Pioneer Woman Tasty Kitchen
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Colourful Tabbouleh Salad

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Level: Easy

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Description

Bring Mediterranean flair to the table or into your lunch box! Ready in just 15 minutes, vegan and so tasty!

Ingredients

  • 1 cup Instant Couscous
  • Water Or Vegetable Broth, As Directed On Couscous Package
  • 1  Lemon, Juiced
  • 2-½ Tablespoons Tomato Paste
  • 4 Tablespoons Olive Oil
  • Salt And Pepper, to taste
  • 1  Carrot, Grated
  • ½  Cucumber, Diced
  • 2  Green Onions, Sliced
  • 2  Small Tomatoes, Diced
  • 7  Sun Dried Tomatoes In Oil, Diced
  • 1 bunch Parsley, Chopped
  • ½ bunches Mint, Chopped

Preparation

The salad tastes best prepared a few hours ahead (or even the day before) but don’t be afraid to make it at the last minute if you don’t have time to prep!

Cook couscous following packet instructions, using vegetable broth for tastiest results. Here’s a foolproof method to get instant couscous just right: Add the couscous to the salad bowl. Pour hot vegetable broth onto couscous until couscous is just covered. Lay a tea towel over the top. After 3–4 minutes give it a little stir to make it fluffy. Cover again for 1 more minute.

Mix remaining ingredients and combine with couscous. Stir, and boom! Good to go. How easy was that!

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