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Savory Couscous Tabbouleh

Rated as 4.55 out of 5 Stars
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."
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Ingredients

35 m servings 309
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.

Footnotes

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

Nutrition Facts


Per Serving: 309 calories; 16.6 33.3 7.6 9 454 Full nutrition

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Reviews

Read all reviews 8
  1. 11 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Made this as written. Flavor combination was odd (lemon juice was too strong). Will not make this again.

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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...

Made this as written. Flavor combination was odd (lemon juice was too strong). Will not make this again.

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 wa...

I loved this recipe! I changed it up slightly by not using onions and added celery (nice added crunch) instead...as well as a few chickpeas. Very fresh tasting, I'll definitely be making this ag...

I make this about every other week at the request of my youngest...she loves it! The only change I do is use all chicken broth, no water.

Wow! Made it just as the recipe stated and it was absolutely delicious. Used flat leaf parsley (Italian).

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 ing...

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.