Ingredients
Scale
- 1 ½ cups couscous
- 1 ¾ cups water (or vegetable broth for extra flavor)
- 1 tablespoon olive oil (for cooking couscous)
- 1 cup cherry tomatoes, diced
- 1 cucumber, diced
- 1 cup fresh parsley, finely chopped
- ½ cup fresh mint, finely chopped
- 1 small red onion, finely chopped
- 2 tablespoons lemon juice (freshly squeezed)
- 3 tablespoons olive oil (for dressing)
- Salt and black pepper, to taste
- 1 teaspoon ground cumin (optional, for extra flavor)
- 1 tablespoon pomegranate seeds (optional, for garnish)
Ingredient Highlights
- Couscous: Couscous serves as the base of this salad, providing a neutral, fluffy texture that absorbs the flavors of the fresh vegetables and dressing.
- Fresh Herbs: Parsley and mint are essential for a traditional tabbouleh, giving the salad a refreshing, herbaceous flavor.
- Vegetables: Tomatoes and cucumbers are classic tabbouleh ingredients that add juiciness and crunch to the salad.
- Lemon and Olive Oil: The lemon juice and olive oil dressing tie all the ingredients together with a tangy, smooth flavor that enhances the freshness of the vegetables.
- Optional Garnishes: Pomegranate seeds add a pop of color and sweetness to the salad, making it even more visually appealing and festive.
Instructions
Cook the Couscous:
- Prepare the Couscous: In a medium saucepan, bring the water (or vegetable broth) to a boil. Add 1 tablespoon of olive oil and a pinch of salt to the water. Stir in the couscous, then cover the pan with a lid and remove it from the heat. Let it sit for 5-10 minutes, allowing the couscous to steam and absorb the liquid.
- Fluff the Couscous: After the couscous has absorbed all the liquid, use a fork to fluff it up, breaking up any clumps. Set aside to cool to room temperature.
Prepare the Vegetables and Herbs:
- Chop the Vegetables: While the couscous is cooling, dice the tomatoes and cucumber into small pieces. Finely chop the red onion, parsley, and mint.
- Combine the Ingredients: In a large mixing bowl, combine the chopped tomatoes, cucumber, onion, parsley, and mint.
Prepare the Dressing:
- Make the Dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper. If using, add the ground cumin for an extra depth of flavor.
- Combine the Couscous and Vegetables: Once the couscous has cooled, add it to the bowl with the chopped vegetables and herbs. Pour the dressing over the mixture and toss everything together until the couscous is well coated and the vegetables are evenly distributed.
Garnish and Serve:
- Garnish: If desired, sprinkle pomegranate seeds over the salad for a burst of color and sweetness.
- Serve: Serve the Couscous Tabbouleh immediately, or refrigerate it for 30 minutes to let the flavors meld. It can be served cold or at room temperature.
- Prep Time: 20 minutes
Nutrition
- Serving Size: 6
- Calories: 150
- Fat: 8g
- Carbohydrates: 32g
- Protein: 4g