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Couscous Tabbouleh

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Couscous Tabbouleh

An easy and healthy Israeli Couscous Tabbouleh recipe

Couscous Tabbouleh recipe

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servings: 6

total time: 2 1/2 hours

recipe by: 


  • 1 cup pearl couscous
  • 2 cups vegetable broth
  • 2 Roma tomatoes, seeded and chopped
  • 1 cucumber, peeled, seeded and chopped
  • 1/4 cup diced red onion
  • 1 red bell pepper, diced
  • 1/4 cup fresh chopped parsley or 1 TBSP dried parsley
  • 2 TBSP fresh chopped mint
  • 3 TBSP lemon juice
  • 2 TBSP olive oil
  • salt and pepper


  1. Add the couscous and broth in a saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 8 to 10 minutes, stirring often, until most liquid is absorbed. Take off the heat, cover and set aside.

  2. In a large bowl combine the tomatoes, cucumber, onion, and bell pepper. Stir in the couscous.

  3. In a small bowl whisk together the lemon juice and oil and pour over the couscous mixture. Toss gently to combine.

  4. Cover and refrigerate for at least 2 hours to allow flavors to meld.

  5. Stir in parsley and mint. Add salt and pepper to taste and serve.

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