Couscous Tabbouleh Recipes

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ISRAELI COUSCOUS TABOULI



Israeli Couscous Tabouli image

Provided by Melissa d'Arabian : Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 9

1 cup Israeli couscous
Kosher salt and freshly ground black pepper
1 lemon, zested and juiced
3 tablespoons olive oil
1 cup finely chopped parsley
1/2 cup finely chopped cilantro
2 tablespoons chopped fresh mint
2 ripe tomatoes, seeded and diced
3 scallions, chopped

Steps:

  • Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
  • In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.

SAVORY COUSCOUS TABBOULEH



Savory Couscous Tabbouleh image

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.

Provided by danilynn

Categories     Salad     Grains     Tabbouleh

Time 35m

Yield 4

Number Of Ingredients 13

1 cup low-sodium chicken broth
½ cup water
1 cup couscous
1 cucumber, seeded and diced
3 green onions, chopped
1 carrot, grated
1 cup chopped fresh parsley
¼ cup extra-virgin olive oil
¼ cup lemon juice
¼ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup crumbled feta cheese

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 308.6 calories, Carbohydrate 33.3 g, Cholesterol 9.4 mg, Fat 16.6 g, Fiber 3.3 g, Protein 7.6 g, SaturatedFat 3.6 g, Sodium 454.3 mg, Sugar 3.5 g

TABBOULEH SALAD



Tabbouleh salad image

This classic and well-loved Middle-Eastern dish is perfect to serve with fish

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 20m

Number Of Ingredients 9

250g couscous
4 vine-ripened tomatoes
half a cucumber
1 bunch spring onions , sliced
2 x 20g packs fresh parsley
grated zest of a lemon
6 tbsp olive oil
2 tbsp lemon juice
1 crushed garlic clove

Steps:

  • Prepare the couscous: Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.
  • Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.
  • Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.

Nutrition Facts : Calories 320 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium

COUSCOUS TABBOULEH



Couscous Tabbouleh image

Couscous tabbouleh is popular throughout France. In summer, add a pound of finely chopped tomatoes to the mix.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 45m

Yield Serves four to six

Number Of Ingredients 11

1 cup couscous
Salt to taste
1/2 teaspoon ground cumin
1/2 cup freshly squeezed lemon juice
1 cup warm water
1/4 cup extra virgin olive oil
1 cup finely chopped flat-leaf parsley
1/4 cup finely chopped mint
1 red bell pepper, seeded and diced
1 small cucumber, diced
Small romaine lettuce leaves for scoops

Steps:

  • Put the couscous in a glass or ceramic bowl, and toss with the salt and cumin. Mix together 1/4 cup of the lemon juice and the water, and pour over the couscous. Let sit for 30 minutes, stirring the mixture from time to time or rubbing between your fingers and thumbs to prevent it from lumping. Cover with a plate, and microwave on 100 per cent power for one minute; or line a steamer with a kitchen towel, place the couscous in it and steam for 10 minutes. Carefully remove the plate, or remove from the steamer, and return to the bowl. Stir in the remaining lemon juice and the olive oil, and allow to cool. Toss with the remaining ingredients, except the lettuce leaves. Taste and adjust seasonings. Refrigerate until ready to serve. Serve, using the romaine lettuce leaves as scoopers.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 376 milligrams, Sugar 2 grams

TOASTED-COUSCOUS TABBOULEH



Toasted-Couscous Tabbouleh image

In our version of tabbouleh, tender pearls of Israeli couscous replace bulghur wheat for a chewier texture. Fresh mint and parsley add vibrant flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 medium red onion, peeled and cut into 1/4-inch dice
2 cups water, plus more for soaking
8 ounces Israeli couscous
1 1/2 teaspoons coarse salt
Nonstick cooking spray
1/4 cup roughly chopped fresh flat-leaf parsley
1/4 cup roughly chopped fresh mint leaves
2 teaspoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
Lemon wedges

Steps:

  • Place red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain.
  • Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all water has been absorbed and couscous is al dente, about 8 minutes. Remove from heat; let cool completely.
  • In a large bowl, combine couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining 1/2 teaspoon salt. Serve, garnished with lemon wedges.

Nutrition Facts : Calories 253 g, Fat 3 g, Fiber 4 g, Protein 8 g, Sodium 718 g

COUSCOUS TABBOULEH WITH FRESH MINT & FETA



Couscous Tabbouleh with Fresh Mint & Feta image

Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains, such as barley or quinoa, also work well. -Elodie Rosinovsky, Brighton, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 3 servings.

Number Of Ingredients 14

3/4 cup water
1/2 cup uncooked couscous
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 large tomato, chopped
1/2 English cucumber, halved and thinly sliced
3 tablespoons lemon juice
2 teaspoons grated lemon zest
2 teaspoons olive oil
2 teaspoons minced fresh mint
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup crumbled feta cheese
Lemon wedges, optional

Steps:

  • In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork. , In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon zest, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese. If desired, serve with lemon wedges.

Nutrition Facts : Calories 362 calories, Fat 11g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 657mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 9g fiber), Protein 15g protein.

WHOLE WHEAT COUSCOUS TABBOULEH



Whole Wheat Couscous Tabbouleh image

This is a great vegetarian option to pasta salad. Great summertime recipe to accompany BBQ chicken or grilled meat.

Provided by LizzyBean

Categories     Salad     Grains     Tabbouleh

Time 30m

Yield 6

Number Of Ingredients 11

1 cup water
¾ cup whole wheat couscous
½ teaspoon salt
2 cups halved grape tomatoes
1 ¾ cups chopped peeled cucumber
1 cup chopped red onion
½ cup chopped fresh flat-leaf parsley
½ cup chopped fresh mint
¼ cup fresh lemon juice
2 tablespoons extra-virgin olive oil
¼ teaspoon freshly ground black pepper

Steps:

  • Bring water to a boil in a saucepan; stir in couscous and salt. Remove from heat, cover saucepan, and let stand until water is absorbed, about 5 minutes. Transfer couscous to a bowl and fluff with a fork.
  • Mix tomatoes, cucumber, onion, parsley, mint, lemon juice, olive oil, and black pepper into couscous. Serve immediately or refrigerate for 1 hour for flavors to blend.

Nutrition Facts : Calories 177.3 calories, Carbohydrate 29.8 g, Fat 5.3 g, Fiber 5.2 g, Protein 5.3 g, SaturatedFat 0.7 g, Sodium 202.8 mg, Sugar 3 g

ISRAELI COUSCOUS TABBOULEH



Israeli Couscous Tabbouleh image

Provided by Eric Ripert

Categories     Salad     Tomato     Side     Kid-Friendly     Quick & Easy     Dinner     Lunch     Mint     Cucumber     Summer     Healthy     Parsley     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 9

1 1/2 cups Israeli couscous
1 small shallot, finely chopped
1/2 cup extra-virgin olive oil
2 tablespoons (or more) fresh lemon juice
1 English hothouse cucumber, unpeeled, seeded, finely chopped
3 cups cherry tomatoes, halved
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
Kosher salt, freshly ground pepper

Steps:

  • Cook couscous according to package directions; drain. Rinse with cold water and drain well.
  • Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and more lemon juice, if desired, and toss to combine.
  • DO AHEAD: Israeli Couscous Tabbouleh can be made 1 day ahead (omit herbs). Cover and chill. Fold in herbs just before serving.

COUSCOUS TABBOULEH



Couscous Tabbouleh image

Categories     Salad     Tomato     Side     Quick & Easy     Low/No Sugar     Mint     Cucumber     Chill     Couscous     Parsley     Boil     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 10

1 cup chicken broth
1 cup water
1/2 cup fresh lemon juice
1/3 cup plus 2 tablespoons olive oil
1 1/2 cups couscous
1 seedless cucumber, cut into 1/4-inch pieces, plus cucumber slices for garnish
8 plum tomatoes, seeded and cut into 1/4-inch dice, plus tomato slices for garnish
3/4 cup finely chopped scallion
2 cups loosely packed fresh parsley leaves, minced
1 cup loosely packed fresh mint leaves, minced, plus mint sprigs for garnish

Steps:

  • In a saucepan combine the broth, the water, 1/4 cup of the lemon juice, and 2 tablespoons of the oil, bring the mixture to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and let it cool in the pan. In a very large bowl stir together the cucumber pieces, the tomato dice, the scallion, the remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt to taste and let the mixture stand for 15 minutes. Add the couscous, the parsley, and the mint leaves, stir the salad well, and chill it, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad garnished with the mint sprigs and the cucumber and tomato slices.

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Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and more lemon juice, if desired, and toss to combine. DO AHEAD: Israeli Couscous Tabbouleh can be made 1 day ahead (omit herbs). Cover and chill. Fold in herbs just before serving.
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