Couscous Tabbouleh

couscous-tabbouleh Leigh Beisch


  • 1 cup water
  • 3/4 cup uncooked whole-wheat couscous
  • 1/2 teaspoon salt
  • 2 cups halved grape or cherry tomatoes
  • 1 3/4 cups chopped peeled cucumber
  • 1 cup chopped red onion
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper


Bring 1 cup water to a boil in a medium saucepan, and gradually stir in couscous and salt. Remove from heat; cover and let stand 5 minutes. Transfer to a medium bowl, and fluff with a fork. Stir in tomatoes and remaining ingredients. Serve immediately, or refrigerate, covered, 1 hour to allow the flavors to blend.

  • Yield: 6 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 170
Fat per serving: 5g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 5g
Carbohydrate per serving: 28g
Fiber per serving: 5g
Cholesterol per serving: 0.0mg
Iron per serving: 2mg
Sodium per serving: 102mg
Calcium per serving: 33mg

Good to Know

This is a healthy alternative to traditional tabbouleh. Whole-wheat couscous is filled with fiber, keeping you feeling full.