Brown Rice Couscous Tabbouleh

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Brown Rice Couscous Tabbouleh

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Serves 8 or more


    Units Scale

    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

    1/41/3 C fresh lemon juice

    13 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

    1/21 C garbanzo beans


    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!



    Optional additions:

    cherry tomatoes sliced or toasted sunflower seeds

    • Author: Curry Girls

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