Couscous Tabbouleh Recipe

  • 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
  • 1/2 cup lemon juice
  • 1/2 cup crumbled feta cheese (optional)
  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.
  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.