Brown Rice Couscous Tabbouleh
Serves 8 or more
Ingredients
1 cup brown rice couscous, cooked
3 Tbls. olive oil ( you can always add more)
2 Tbl fresh mint, minced
1/2 tsp sea salt
1/4– 1/3 C fresh lemon juice
1–3 cloves minced fresh garlic
1/2 C finely chopped spring onions
1/4 C minced red onion
3/4 C finely chopped fresh parsley
1 C cucumbers diced
1/2– 1 C garbanzo beans
Instructions
Place warm cooked quinoa or couscous in a large container.
Add olive oil, mint, salt, lemon juice, and garlic.
Mix well and refrigerate for 1 hour or overnight.
Add remaining ingredients, and mix well.
Works well served day of or prepared a day prior to serving. Great as a side, mixed into other salads or in a wrap! Lots of ways to enjoy this wonderful dish!
Notes
Optional additions:
cherry tomatoes sliced or toasted sunflower seeds