• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Couscous tabbouleh

Category: Vegetables

 Ingredients List

  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 3/4 cup Israeli couscous
  • 1 cup chicken or vegetable broth
  • Juice of 1 lemon
  • salt & pepper
  • 1/2 cup flat leaf parsley, chopped
  • 1/2 cup mint, chopped
  • 1/4 cup chives, snipped
  • 1 pint grape tomatoes, quartered
  • 1 seedless cucumber, peeled and chopped


In a medium saucepan, heat 1 tablespoon of the olive oil and sauté the minced garlic for about 30 seconds, until just barely golden. Add the Israeli couscous and cook, stirring, about 1 minute. Add the broth and bring to a boil. Cover and cook over low heat until the couscous is tender and the liquid is absorbed, about 10 minutes.
In a large bowl, whisk together the lemon juice and the remaining 2 tablespoons of olive oil. Season with salt and pepper and stir in the couscous. Refrigerate until it reaches room temperature.
Add the parsley, mint, chives, tomatoes and cucumber to the couscous and toss well. Season with sea salt and pepper.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?