Ingredients
Equipment
Method
- Pour the couscous into a large bowl and add the boiling water. Cover the bowl and let it sit for 10 minutes.
- While the couscous rests, dice the tomatoes, cucumber, red bell pepper and finely chop the red onion.
- Toss the chopped vegetables into the bowl with the couscous.
- Mix in the chopped parsley and mint. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour this dressing over the salad and toss until well combined.
- Cover the bowl and chill in the fridge for at least an hour before serving.
Nutrition
Calories: 150kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 200mgPotassium: 250mgFiber: 3gSugar: 3gVitamin A: 150IUVitamin C: 25mgCalcium: 30mgIron: 1mg
Notes
For a gluten-free option, substitute couscous with quinoa.
Fresh herbs enhance the flavor, so always opt for fresh when you can.
Serve the tabbouleh in a hollowed-out cucumber or tomato for a fun presentation.
Store in an airtight container in the fridge for up to three days, but avoid freezing it as the veggies will lose their crunch.
If you notice extra liquid after storage, drain it before serving to prevent sogginess.
Fresh herbs enhance the flavor, so always opt for fresh when you can.
Serve the tabbouleh in a hollowed-out cucumber or tomato for a fun presentation.
Store in an airtight container in the fridge for up to three days, but avoid freezing it as the veggies will lose their crunch.
If you notice extra liquid after storage, drain it before serving to prevent sogginess.
Tried this recipe?Let us know how it was!