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A bowl of lentil tabbouleh with a spoon on a plain surface. Visible at the top of the image is another bowl of tabbouleh , and between the two to the left is a glass of water and a slice of lime | Hurry The Food Up

HP - Lentil Tabbouleh

Course: Lunch, Main Course, Salads
Cuisine: Arabic, Middle East, Moroccan
Time: Max 20 min
Calories: 450 - 650 kcal
Type: Higher Calories
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: 578kcal
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US Customary - Metric

Ingredients

Optional

Instructions

  • (Skip this step when using canned lentils). In a small pot add the lentils and 1 ½ cup vegetable broth. Once the liquid boils, cover, lower the heat and cook until the lentils are soft.
  • Meanwhile, add the couscous into a bowl. Pour in roughly ½ cup of hot vegetable broth until the couscous is just covered. Let sit for 10 minutes.
    A bowl of uncooked couscous on a plain surface | Hurry The Food Up
  • In a small bowl add onion, garlic, mint, parsley, water, lemon juice, salt and olive oil. Mix and rest until needed.
  • Dice the cucumber and tomato and add to the couscous.
  • Once cooked, mix in the lentils and dressing. Season with salt and pepper. Add more lemon to taste. Done. Nice!
    A bowl of lentil tabbouleh garnished with parsley and lime, on a white surface with a glass of water in the left hand corner | Hurry The Food Up

Video

Nutrition

Calories: 578kcal | Carbohydrates: 89g | Protein: 23g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1248mg | Potassium: 931mg | Fiber: 17g | Sugar: 7g | Vitamin A: 1350IU | Vitamin C: 20mg | Calcium: 74mg | Iron: 6mg