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Couscous Tabbouleh

A refreshing take on couscous with bright tomatoes, mint, and lemon. 



  • 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


  1. Bring the broth to a boil in a small pot or the microwave.
  2. 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.
  3. Meanwhile, prepare the vegetables and finely chop the parsley and mint.
  4. 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.
  5. Serve the tabbouleh with dips and pita on the side. Enjoy!

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