Tabbouleh

Tabbouleh

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Our couscous salad is very popular in the summer and is excellent to take along on picnics.

  • 1 Pound Cooked Couscous
  • 1/3 Cup Fresh Lemon Juice
  • 3/4 Cup Olive Oil
  • 1 Pint Cherry Tomatoes (Halved)
  • 1 Small Red Onion (Diced)
  • 1 Medium Cucumber (Diced)
  • 4 Tablespoons Chopped Fresh Mint
  • 4 Tablespoons Chopped Fresh Cilantro
  • 4 Tablespoons Chopped Fresh Flat Leaf Parsley
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  1. In large-size bowl combine couscous with lemon juice and olive oil. Mix well. Add tomatoes, onion, and cucumber. Mix well. Add mint, cilantro, parsley, kosher salt, and pepper. Mix well. Cover and place in refrigerator overnight.
  2. Serve cold
  3. Serves 4
  4. Prep Time: 10 Minutes Cook Time: 0 Minutes Chill Time: Overnight Total Time: 10 Minutes
  5. "Work With What You Got!"
  6. ©Tiny New York Kitchen © 2019 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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