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Couscous Tabbouleh
A refreshing take on couscous with bright tomatoes, mint, and lemon.
YIELDS
4
TO
6
Ingredients
- 1 1/2 cups boiling water
- 1 1/2 teaspoons vegetable bouillon
- 1 1/2 cups couscous
- 1 teaspoon ground turmeric
- 1 cup quartered cherry tomatoes
- 1 cucumber, diced
- 1/4 to 1/2 red onion, finely diced
- 1 1/2 cups loosely packed parsley leaves
- 1/2 cup loosely packed mint leaves
- 3 to 4 tablespoons olive oil
- 1 lemon, zested and juiced
- Salt and black pepper
Directions
- Bring the broth to a boil in a small pot or the microwave.
- Add the couscous to a heatproof bowl along with the turmeric. When the broth comes to a boil, pour it over the couscous, stir to combine, and cover the bowl with plastic wrap or a plate. Set aside for 10 minutes.
- Meanwhile, prepare the vegetables and finely chop the parsley and mint.
- Uncover the couscous and fluff with a fork. Add the vegetables and herbs and toss with the oil, lemon zest, and lemon juice—season with salt and pepper.
- Serve the tabbouleh with dips and pita on the side. Enjoy!
