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Got to Be NC
Recipe by: Lisa Prince

Shawn’s NC based heart healthy tabouli

Shawn Wakefield created this recipe and my family and neighbors loved it!

Stacy Mortez, registered dietician for Wake Med would recommend changing the number of “dinner” servings from 4 to 8 for more appropriate portion sizes. She would also recommend using water instead of the low-sodium chicken stock to reduce sodium and overall calories. Another recommended change would be to reduce the amount of oil.

Servings: 4
Cook Time: Prep Time: 30 minutes; Total Time: 1 hour
Meal Type: Side Dish
NC Ingredients: Cucumbers, Tomatoes, Onions, Herbs

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Ingredients

2
cups whole wheat cous cous
2
1/2 cups low salt chicken stock (Swanson's)
2
NC cucumbers seeded and peeled leaving green skin every 1/4 inch
5
NC grown Roma tomatoes, seeded and diced
4
oz. fat free or low fat feta cheese crumbled
3
NC grown scallions’ white and green parts thinly sliced
1/2
bunch flat leaf parsley chopped
1
bunch fresh mint chopped
1/2
cup good extra virgin olive oil (Goya)
1/3
cup red wine vinegar or balsamic vinegar
2
pinches of dried red pepper flakes

Directions

Prepared cous cous per box instructions substituting chicken stock for water.

Let sit at room temperature

Combine next 8 ingredients in bowl and let sit for at least 30 minutes.

Add cous cous to the bowl, mix well and serve immediately.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.