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Couscous Tabbouleh with Fresh Mint & Feta Recipe

Couscous Tabbouleh with Fresh Mint & Feta Recipe

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 work well too. —Elodie Rosinovsky, Brighton, Massachusetts
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings


  • 3/4 cup water
  • 1/2 cup uncooked couscous
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1 large tomato, chopped
  • 1/2 English cucumber, halved and thinly sliced
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon peel
  • 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


  • 1. 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.
  • 2. In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon peel, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese before serving. Yield: 2 servings.

Nutritional Facts

2-1/3 cups: 531 calories, 16g fat (5g saturated fat), 23mg cholesterol, 984mg sodium, 75g carbohydrate (9g sugars, 13g fiber), 23g protein.

Reviews for Couscous Tabbouleh with Fresh Mint & Feta

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monimoto User ID: 6625184 120182
Reviewed Aug. 1, 2012

"This salad was so easy to make - fresh and delicious! I thought it made way more than 2 servings because both the grains and the beans are very filling. I started the grains (I used quinoa), then made the dressing and then combined it all. I also chilled it covered in the fridge for 20-30 before serving. I really recommend that for it helps to calm the lemon down a bit and play up the mint. Will add radishes next time and take out a 1/3 of the beans, but loved this dish!"

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