Couscous Tabbouleh

March/April 1996

Your rating: None Average: 3.6 (23 votes)

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.

Couscous Tabbouleh

Makes: 8 servings, 1 cup each

Active Time:

Total Time:


  • 1 1/2 cups whole-wheat couscous
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups boiling water
  • 1 1/2 cups packed fresh parsley leaves
  • 1/2 cup packed fresh mint leaves
  • 4 scallions, coarsely chopped
  • 2 large vine-ripened tomatoes, seeded and chopped (about cups)
  • 1/2 cup lemon juice
  • 1/2 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.


Per serving: 110 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 4 g protein; 4 g fiber; 157 mg sodium; 235 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (33% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1/2 vegetable

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner