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Couscous Tabbouleh

  • 20 m
  • 20 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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