Savory Couscous Tabbouleh

Savory Couscous Tabbouleh

6
danilynn 0

"A variant on traditional bulgur tabbouleh. Great to serve at potlucks because it can be served cold or warm! Even better left over! The longer it sits, the more the flavors meld together."

Ingredients

35 m servings 309 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 16.6 g
  • 25%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 454 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Bring chicken broth and water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let couscous stand until the liquid is absorbed and the couscous is tender, 5 to 10 minutes. Fluff with a fork.
  2. Place couscous, cucumber, green onions, carrot, and parsley into a large salad bowl. Combine olive oil and lemon juice in a small bowl and pour over the couscous and vegetables; stir cumin, salt, and black pepper into the tabbouleh. Mix in feta cheese just before serving.

Footnotes

  • Cook's Note:
  • Optional: refrigerate overnight to let flavors develop. If you do this, add cheese at the last moment before serving.
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Reviews

6
  1. 8 Ratings

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Made this as written. Flavor combination was odd (lemon juice was too strong). Will not make this again.

I used a box of couscous with the prepared seasonings for this tabbouleh so it might have tasted a bit different from how it was supposed to but it was very fresh tasting, summery, and delicious...

I have made this dish twice in one week now! Made it exactly as written and didn't change a thing. I've had it both warm and cold and both are delicious. My youngest daughter loved it so much s...

Wow! Made it just as the recipe stated and it was absolutely delicious. Used flat leaf parsley (Italian).

Followed the basics of this recipe and it turned out very tasty. I substituted quinoa for couscous; added half an avocado instead of feta; and used half the amount of oil called for. But the ing...

OUTSTANDING. I used Israeli (pearl) couscous and seasoned feta. I always decrease olive oil by 1T. & find I don't miss it. You can eat this for several days. Thanks for sharing.