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!

Couscous Tabbouleh with Tomatoes & Cucumber

*serves 4

Ingredients:

  • 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

Instructions:

  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.

16 comments
  1. 1
    denise | August 14, 2012 at 9:16 am

    I totally love this as a salad (main dish)

    Reply
  2. 2
    Kristina Gulino | August 14, 2012 at 9:49 am

    Yum!!

    Reply
  3. 3
    Kelly | August 14, 2012 at 10:33 am

    This looks beyond amazing….definitely making this soon!

    Reply
  4. 4
    Michele Westrick (lovely notes) | August 14, 2012 at 10:57 am

    Looks great! You can substitute any grain for a similar recipe including farro or quinoa.

    Reply
  5. 5
    Stephanie @ Henry Happened | August 14, 2012 at 1:58 pm

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

    Reply
  6. 6
    Candice | August 14, 2012 at 5:31 pm

    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
  7. 7
    Lacy | August 15, 2012 at 1:43 pm

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

    Reply
  8. 8
    janice | August 25, 2012 at 3:47 pm

    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
  9. 9
    HL | May 8, 2014 at 6:16 pm

    One of the best Couscous recipes. I’ll definitely try this!

    Reply
  10. 10
    Kate | August 10, 2014 at 7:11 pm

    Wonderful! Added feta and grilled chicken. It was a hit with the whole family. Will make this again and again.

    Reply
  11. 11
    Leslie | June 13, 2015 at 2:59 pm

    I think I would also add kalamata olives, feta cheese and chic peas

    Reply
Leave a Reply

Your email address will not be published. Required fields are marked *