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Couscous and Sun-Dried tomatoes Tabbouleh
Couscous and Sun-Dried Tomatoes Tabbouleh: A flavorsome, exotic, vegan dish.
Course
Dinner, Lunch
Cuisine
Fusion, Middle-Eastern
Keyword
easy
Prep Time
5
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
servings
Calories
179
kcal
Author
Clara Gonzalez
Ingredients
⅛
cup
olive oil
1
large red onion
diced
6
ounces
sun-dried tomato
[170 grams], chopped
2⅓
cups
boiling-hot water
divided
2
cups
pre-cooked couscous
1½
teaspoon
salt
¼
teaspoon
pepper (freshly-cracked, or ground)
¼
cup
minced parsley
Instructions
Heat the oil in a fairly large saucepan (see notes) over very low heat.
Add the onion and tomatoes. Stir and cover with the lid.
Simmer covered, stirring occasionally, for 15 minutes. Add water by the tablespoons if it looks like it might burn.
After the 15 minutes, add the couscous, salt and pepper. Mix well.
Add boiling-hot water. Stir to mix well. Cover with the lid.
Remove from the heat and let it rest covered for 20 minutes.
Uncover the pan, fluff the couscous with a fork and mix in the fresh parsley.
This dish is best served at room temperature or slightly warm.
Notes
I used an 18" paella pan with a tight-fitting lid. You will need something similar.
Nutrition
Serving:
1
g
|
Calories:
179
kcal
|
Carbohydrates:
30
g
|
Protein:
6
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Sodium:
655
mg
|
Potassium:
1029
mg
|
Fiber:
5
g
|
Sugar:
11
g
|
Vitamin A:
250
IU
|
Vitamin C:
12.5
mg
|
Calcium:
40
mg
|
Iron:
2.8
mg