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Savory Couscous Tabbouleh Recipe

Recipe by: danilynn

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook5 m
  • Ready In35 m
  • 1Bring 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.
  • 2Place 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.
Ingredients
  • 4 servings
  • 309 cals
  • 1 cup low-sodium chicken broth
  • 1/2 cup water
  • 1 cup couscous
  • 1 cucumber, seeded and diced
  • 3 green onions, chopped
  • 1 carrot, grated
  • 1 cup chopped fresh parsley
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup crumbled feta cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    309
    15%
  • Fat:
    16.6
    25%
  • Carbs:
    33.3
    11%
  • Protein:
    7.6
    15%
  • Cholesterol:
    9
    3%

Based on a 2,000 calorie diet

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