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Lazy Girl Couscous Tabbouleh - Light, bright, and so easy to make. Perfect for summer and get togethers! // 40 Aprons

Lazy Girl Couscous Tabbouleh

A quick couscous-based tabbouleh salad that's bright and full of flavor. Perfect for summer and for get-togethers.
Prep: 10 minutes
Cook: 5 minutes
Total: 15 minutes
Yield:8 servings

Ingredients

  • 2 cups water
  • 1 tablespoon extra virgin olive oil
  • 2 cups couscous
  • 1 large bunch parsley leaves, stems removed
  • 1 large shallots
  • ½ large cucumber , very roughly chopped
  • 2 large ripe vine-ripened tomatoes , seeded and very roughly chopped
  • ½ cup + 1 tablespoon cup lemon juice
  • 1 teaspoon salt , to taste
  • 1 tbsp crumbled feta , to serve, optional

Instructions

  • Combine 2 cups water and 1 tablespoon olive oil to boil over high heat in medium saucepan. Add couscous, cover, and remove from heat. Let stand about 5 minutes then remove lid and fluff with fork. Let cool.
  • In the bowl of a food processor (or you can chop by hand if you REALLY want to make me look bad), add parsley leaves and pulse 'til chopped--fairly roughly chopped is OK. Remove and add shallot--pulse 'til chopped. Remove and add cucumber--pulse 'til roughly chopped. Remove and add tomatoes--pulse 'til roughtly chopped. Combine all vegetables in bowl and pour lemon juice over. Toss to combine.
  • Add couscous to vegetable mixture and toss to combine. Add salt to taste--don't be timid here! Serve or refrigerate until chilled.

Notes

Garnish with crumbled feta, if desired.

Nutrition

Serving Size: 8g | Calories: 189kcal | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 322mg | Potassium: 113mg | Total Carbs: 35g | Fiber: 2g | Sugar: 1g | Net Carbs: 33g | Vitamin A: 33IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 1mg
Recipe By:Cheryl Malik