Couscous Tabbouleh

Couscous Tabbouleh

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From: EatingWell Magazine, March/April 1996

Packed with fiber, vitamins and minerals, whole-wheat couscous is ready to eat in minutes. Make it a meal: Fill pita bread with this salad for a tasty sandwich.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1½ cups whole-wheat couscous
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 cups boiling water
  • 1½ cups packed fresh parsley leaves
  • ½ cup packed fresh mint leaves
  • 4 scallions, coarsely chopped
  • 2 large vine-ripened tomatoes, seeded and chopped (about cups)
  • ½ cup lemon juice
  • ½ cup crumbled feta cheese (2 ounces), optional


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  1. Combine couscous, oil, salt and pepper in a large bowl. Pour water over the couscous and cover. Let stand until the water has been absorbed, about 5 minutes. Uncover and fluff with a fork. Let cool completely.
  2. Chop parsley, mint and scallions in a food processor fitted with a metal blade. Add them to the couscous, along with tomatoes and lemon juice. Toss to blend. Gently stir in feta, if using. Serve at room temperature or chilled.

Nutrition information

  • Per serving: 159 calories; 2 g fat(0 g sat); 6 g fiber; 32 g carbohydrates; 6 g protein; 38 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 1,630 IU vitamin A; 29 mg vitamin C; 53 mg calcium; 3 mg iron; 157 mg sodium; 232 mg potassium
  • Nutrition Bonus: Vitamin C (48% daily value), Vitamin A (33% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, ½ vegetable

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