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 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.
  • Chop parsley, mint and scallions in a food processor. 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.