Couscous Tabbouleh Recipe

Name: Couscous Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dry couscous; 1 tablespoon olive oil; 1 teaspoon vegetable stock powder; 2 cups boiling water; 2 tablespoons freshly strained lemon juice; 3 tablespoons olive oil; salt and pepper; 2 medium tomatoes, chopped; 1 red bell pepper, slivered; 4 scallions, finely chopped; 2 tablespoons capers; 1/3 cup shelled pistachios; 1 cup small-sprigged fresh parsley, patted dry and coarsely chopped; 1/2 cup fresh mint leaves (optional)

Servings: persons

1 1/2 cups dry couscous
1 tablespoon olive oil
1 teaspoon vegetable stock powder
2 cups boiling water
2 tablespoons freshly strained lemon juice
3 tablespoons olive oil
salt and pepper
2 medium tomatoes, chopped
1 red bell pepper, slivered
4 scallions, finely chopped
2 tablespoons capers
1/3 cup shelled pistachios
1 cup small-sprigged fresh parsley, patted dry and coarsely chopped
1/2 cup fresh mint leaves (optional)

1
Place the couscous in a bowl. Mix with the 1 tablespoon olive oil and 1 teaspoon vegetable stock powder.
2
Add the boiling water and mix to combine. Cover the bowl with some plastic wrap and set aside for 10 minutes.
3
After all the liquid has been absorbed, uncover the couscous and fluff with a fork.
4
Add the lemon juice, the 3 tablespoons olive oil, and the salt and pepper to taste to the fluffed couscous.
5
Add the tomatoes, red pepper, scallions and capers. Toss to combine.
6
Lightly stir in the parsley, optional mint leaves, and the pistachios.
7
Taste and adjust for seasoning.
8
Serve cool or at room temperature.

1232

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups dry couscous, 1 tablespoon olive oil, 1 teaspoon vegetable stock powder, 2 cups boiling water, and more.

Yes, Couscous Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Couscous Tabbouleh

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