Couscous tabbouleh

Courtesy of Eating Well Magazine


1.5 cups couscous

2 teaspoons extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 cups boiling water

1.5 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 4 cups)

1/2 cup lemon juice

1/2 crumbled feta (2 ounces)


  • Combine couscous, oil, salt and pepper in a large bowl. Pour boiling water over the couscous and cover. Or let water boil with salt and olive oil and then add couscous. Let stand until the water has been absorbed, about 5 minutes. Uncover and fluff with a fork. Let cool.
  • Chop parsley, mint and scallions in a food processor ir finely chop.  Add to couscous along with tomatoes and lemon juice. Toss to blend. Gently stir in feta. I add a little more olive oil to taste.