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Basil And Red Pepper Tabbouleh

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Ingredients

Adjust Servings:
1 cup whole wheat couscous
1 tablespoon butter
1/2 teaspoon salt
1 cup water
1 cup roasted red pepper, chopped
2 shallots, finely diced
3 - 4 tablespoons basil, chopped
1/2 teaspoon thyme leaves, fresh
1 tablespoon lemon juice
2 tablespoons white balsamic vinegar (any fancy vinegar you have on hand)
2 tablespoons olive oil
salt, to taste
hot sauce, to taste

Nutritional information

66.8
Calories
58 g
Calories From Fat
6.5 g
Total Fat
1.9 g
Saturated Fat
5.1 mg
Cholesterol
528.6 mg
Sodium
2.3 g
Carbs
0.3 g
Dietary Fiber
0.1 g
Sugars
0.4 g
Protein
80g
Serving Size

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Basil And Red Pepper Tabbouleh

Features:
    Cuisine:

    Uber simple & delicious - room temp or refrigerated from The Times-Picayune. Use what you've got in the garden for this one. It'll all be good!

    • 40 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Basil and Red Pepper Tabbouleh, Uber simple & delicious – room temp or refrigerated from The Times-Picayune Use what you’ve got in the garden for this one It’ll all be good!, Uber simple & delicious – room temp or refrigerated from The Times-Picayune Use what you’ve got in the garden for this one It’ll all be good!


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    Steps

    1
    Done

    Combine the First Four Ingredients in a Microwavable Dish, Stir Well, Cover, and Microwave For 3 and 1/2 Minutes on High. Uncover and Fluff Well With a Fork.

    2
    Done

    Stir in Remaining Ingredients, Adding Salt and Hot Sauce to Taste. Taste and Adjust Seasonings.

    3
    Done

    Serve Right Away or Refrigerate.

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    Harper Day

    Breakfast boss crafting morning meals that are hearty and satisfying.

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