Couscous Tabbouleh Salad
This salad is simply made with couscous, chopped vegetables, lemon juice, olive oil, mint, and loads of fresh parsley. It's light, delicious, and lasts for days in the refrigerator.
Ingredients
- 1 Cup Water
- 2 Tbs Butter
- ⅛ tsp Salt
- 1 Cup Couscous
- 1 English Cucumber finely chopped
- 1 Cup Campari Tomatoes chopped
- ½ Cup Purple Onion finely chopped
- 1 Cup Parsley finely chopped
- 10 Mint leaves finely chopped
- 4 Tbl Olive Oil
- 2 Fresh Lemons juiced
- Salt to taste
- Pepper to taste
Instructions
Make the Couscous
- Bring to a boil 1 cup of water, 2 Tbs of butter, and a an 1/8 tsp of salt. Once it's boiling and the butter is melted, turn off the heat and stir in the couscous.
- Cover and let it sit for 5 minutes.
- After 5 minutes, fluff it with a fork and let it cool.
Couscous Tabouleh Salad
- Finely chop the cucumber, tomato, onion, parsley and mint.
- In a large bowl combine the cooled couscous with your chopped vegetables and herbs.
- Add the juice from the two fresh lemons and the olive oil.
- Toss thoroughly and add salt and pepper to taste.
- Refrigerate and enjoy.
Tried this recipe?Let us know how it was!