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Couscous Tabbouleh





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Home > Index > Salads > 

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

added on 10/17/2017

recipe by: 


INGREDIENTS

  • 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



DIRECTIONS

  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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