Tabbouleh Salad

3
(3 ratings)
Prep
Time
Total Time
Number Of
Ingredients
6
Servings6

A tabbouleh salad recipe made with quick cooking couscous, tomatoes, cucumber, parsley and dressing for a tasty side salad

Ingredients
  • 3/4 cup plain couscous, uncooked
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
  • 1 medium cucumber, cubed (1 medium = 1 cup)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons Pure Wesson® Vegetable Oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
 
Directions
  1. Cook couscous according to package directions; cool. Combine couscous and all remaining ingredients in large bowl; stir to combine.
Cook's Tips

To quickly cool the couscous, place in shallow dish; chill in freezer 10 minutes.

Cook's Tips

To quickly cool the couscous, place in shallow dish; chill in freezer 10 minutes.

I made This!

Share your experience now

Nutrition Information
Calories: 133 View complete nutrition information
Reviews (2)

Your review of Tabbouleh Salad

Thank You!

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

Overall Rating

Fresh Tabbouleh uses Parsley July 20, 2012

This is a great recipe. But I would substitute olive oil and add freshly grounded pepper. It is a colorful, healthy, summer salad. I like to serve it with lemon wedges on the side so we can add additional lemony zest at the table.

Landon July 18, 2012

This dish was really good and could easily stand on it's own as a main dish. Perfect light dish for summer.