Couscous Tabbouleh

Couscous Tabbouleh

Packed with fiber, vitamins and minerals, whole-wheat couscous is ready to eat in minutes. Make it a meal: Fill pita bread with this salad for a tasty sandwich.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Fiber Low Calorie Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
8 20 min 20 min



  • 1 1/2 cups whole-wheat couscous
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 cups boiling water
  • 1 1/2 cups packed fresh parsley leaves
  • 1/2 cup packed fresh mint leaves
  • 4 scallions, coarsely chopped
  • 2 large vine-ripened tomatoes, seeded and chopped (about cups)
  • 1/2 cup lemon juice
  • 1/2 cup crumbled feta cheese (2 ounces), optional

Cooking Instruction

Step 1

Combine couscous, oil, salt and pepper in a large bowl. Pour water over the couscous and cover. Let stand until the water has been absorbed, about 5 minutes. Uncover and fluff with a fork. Let cool completely.

Step 2

Chop parsley, mint and scallions in a food processor fitted with a metal blade. Add them to the couscous, along with tomatoes and lemon juice. Toss to blend. Gently stir in feta, if using. Serve at room temperature or chilled.


  • Serving: Per serving
  • Calories: 110
  • Carbohydrates: 22g
  • Fat: 2g
  • Protein: 4g
  • Dietary Fiber: 4g
  • Saturated Fat: 0g
  • Monounsaturated Fat: 1g
  • Cholesterol: 0mg
  • Potassium: 235mg
  • Sodium: 157mg
  • Exchanges: 1 starch, 1/2 vegetable
  • Carbohydrate Servings: 1 1/2