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  • Prep
    20 min
  • Total
    20 min
  • Servings
    4

Hemp Heart Tabbouleh

Ingredients

  • 180 g (1 cup) medium couscous
  • 3 green onions, chopped
  • 30 g (1 cup) flat-leaf parsley, chopped
  • 255 g (1 ½ cup) halved cherry tomatoes
  • 45 ml (3 tbsp) lemon juice
  • 60 ml (¼ cup) extra virgin olive oil
  • 125 ml (1/2 cup) fresh basil, chopped
  • 1 container of Saputo Cocktail Bocconcini cheese, cut in half
  • 125 ml (1/2 cup) hemp seeds

Directions

  1. Pour the couscous into a bowl and cover with hot water. Soak for 30 minutes, then drain. Set aside.
  2. In a large bowl, mix the couscous with the remaining ingredients. Season with salt and pepper.
  3. Let the tabbouleh rest in the refrigerator for 2 hours before serving.