Couscous Tabbouleh with Fresh Mint & Feta

Name: Couscous Tabbouleh with Fresh Mint & Feta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
Cuisine: Africa, Mediterranean, Middle Eastern
Ingredients: 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

1 Reviews

Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Elodie Rosinovsky, Brighton, Massachusetts

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Published on Jan. 17, 2025

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

Health tip

Make this refreshing main dish salad gluten-free by replacing the couscous with about 1-1/2 cups cooked quinoa.

Couscous Tabbouleh with Fresh Mint & Feta

1 Reviews Add your review

Yield:3 servings

Prep:10 min

Cook:10 min

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Ingredients

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

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Directions

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 zest, oil, herbs 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.