Rating: 4.65 stars
17 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A variant on traditional bulgur tabbouleh. Great to serve at potlucks because it can be served cold or warm! Even better left over! The longer it sits, the more the flavors meld together.

Recipe Summary test

prep:
25 mins
cook:
5 mins
additional:
5 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring chicken broth and water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let couscous stand until the liquid is absorbed and the couscous is tender, 5 to 10 minutes. Fluff with a fork.

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  • Place couscous, cucumber, green onions, carrot, and parsley into a large salad bowl. Combine olive oil and lemon juice in a small bowl and pour over the couscous and vegetables; stir cumin, salt, and black pepper into the tabbouleh. Mix in feta cheese just before serving.

Cook's Note:

Optional: refrigerate overnight to let flavors develop. If you do this, add cheese at the last moment before serving.

Nutrition Facts

309 calories; protein 7.6g; carbohydrates 33.3g; fat 16.6g; cholesterol 9.4mg; sodium 454.3mg. Full Nutrition
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Reviews (16)

Most helpful positive review

Rating: 5 stars
08/21/2012
I used a box of couscous with the prepared seasonings for this tabbouleh so it might have tasted a bit different from how it was supposed to but it was very fresh tasting summery and delicious! The whole household liked it. I wouldn't change a thing.:) Read More
(4)

Most helpful critical review

Rating: 3 stars
05/06/2013
Made this as written. Flavor combination was odd (lemon juice was too strong). Will not make this again. Read More
(3)
17 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/21/2012
I used a box of couscous with the prepared seasonings for this tabbouleh so it might have tasted a bit different from how it was supposed to but it was very fresh tasting summery and delicious! The whole household liked it. I wouldn't change a thing.:) Read More
(4)
Rating: 3 stars
05/05/2013
Made this as written. Flavor combination was odd (lemon juice was too strong). Will not make this again. Read More
(3)
Rating: 4 stars
11/16/2012
Followed the basics of this recipe and it turned out very tasty. I substituted quinoa for couscous; added half an avocado instead of feta; and used half the amount of oil called for. But the ingredients' texture and the mix of spices was all very appealing. Read More
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Rating: 5 stars
10/25/2021
Really good! Made it for the second time with the exact lemon juice measurement. I think 2/3 of the 1/4 cup of lemon juice is enough if you want more of subtle lemon flavour. But if you like sour flavours, keep it the same. I added imitation crab with it. Will make this again! So quick and easy to make. Read More
Rating: 5 stars
11/07/2012
OUTSTANDING. I used Israeli (pearl) couscous and seasoned feta. I always decrease olive oil by 1T. & find I don't miss it. You can eat this for several days. Thanks for sharing. Read More
Rating: 4 stars
04/17/2018
I added a six bean medley (540ml can rinsed) 5 oz baked chicken breast sliced into very small pieces extra lemon juice and olive oil. I let it sit in the refrigerator for an hour and it was faboulous even without feta cheese....we added it before we ate it with the rest of the family.:) Read More
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Rating: 5 stars
01/30/2021
Excellent! Very nice flavour, and due to having some extra artichoke hearts on hand, diced up about 1/2 cup and added that . Will be on my favourites for awhile! Read More
Rating: 5 stars
03/26/2019
Delicious! Didn't change anything. Will double next time. Read More
Rating: 5 stars
04/08/2013
Wow! Made it just as the recipe stated and it was absolutely delicious. Used flat leaf parsley (Italian). Read More