Tuesday Tastings :: Couscous Tabbouleh

Tabbouleh Recipe | Camille Styles

Today’s recipe is one of those that I worked up to stash in my post-baby arsenal because it’s (1) quick (2) super healthy and (3) tastes great the next day for lunch…basically, a great go-to when we’re too sleep-deprived to cook, but are able to resist the pull of the takeout menu. Have you guys eaten tabbouleh? It’s a popular Middle Eastern salad that usually features bulgar, tomatoes and herbs, though there are a million variations out there. This one was born as a combination of several I’d seen, though the main difference is that it’s made with deliciously-chewy Israeli couscous. I added chopped cucumber to the cherry tomatoes, plus lots of herbs, and dressed it all with olive oil, lemon juice and sea salt. It made a really refreshing side to our grilled pork tenderloin, though it could totally be a meal in itself when paired with a loaf of crusty bread and chilled glass of sauvignon blanc. Keep reading for the recipe!

Tabbouleh Recipe | Camille Styles

Couscous Tabbouleh with Tomatoes & Cucumber

*serves 4

  • 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

  1. 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.
  2. 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.
  3. Add the parsley, mint, chives, tomatoes and cucumber to the couscous and toss well. Season with sea salt and pepper.
*photos by Camille

**I originally got the idea for using Israeli couscous here.

Next Post >

< Previous Post

11 Responses to “Tuesday Tastings :: Couscous Tabbouleh”

  1. denise

    I totally love this as a salad (main dish)

    Reply
  2. Kelly

    This looks beyond amazing….definitely making this soon!

    Reply
  3. Stephanie @ Henry Happened

    sleep deprived – check; in need for something healthy – check; I think this is just the right recipe for me :) plus, it looks delicious!

    Reply
  4. Candice

    Oh, I adore Tabbouleh, especially when it’s too hot outside, it’s really good! Thanks for sharing your recipe, I’ll compare it to mine tomorrow. :)

    Reply
  5. Lacy

    I think I see jalapeno pepper in there too but not in the recipe.. no?

    Reply
  6. janice

    This really looks delicious. I always make tabbouleh with bulgar wheat and love it. Besides a salad, you can fill a pita pocket and put a little feta on top or cheese of choice.

    Reply

Leave a Reply