Couscous Tabbouleh Salad
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Prep Time
10 mins
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Cook Time
10 mins
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Servings
3 -4
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Course
Salad
Couscous Tabbouleh Salad
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🌿 Experience the perfect fusion of traditional and modern with this couscous tabbouleh salad, featuring pearl couscous, fresh herbs, and sweet California Prunes - ready in just 10 minutes!
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Ingredients
- 2 cups pearl couscous
- 3 cups vegetable stock or 3 cups water and 1 tbsp Better Than Bouillon
- 2 cups cherry tomato roughly chopped or halved
- 2 cups cucumber cut into cubes or roughly chopped
- 8 prunes cut into bite size pieces
- 1 cup green onion chopped
- lemon juice juice of one small lemon or one lime
- 4 tbsp extra-virgin olive oil EVOO
- season to taste
- 1/2 mint finely chopped, fresh
- 1 cup parsley finely chopped
Instructions
- In a saucepan combine the broth, water, 1 tsp salt, bring the mixture to a boil, and stir in the couscous. Cover the pan, and let the couscous simmer for 10 minutes. Fluff the couscous with a fork and let it cool in the pan.
- In a large bowl stir together the cucumber, tomatoes, green onions, prunes, olive oil, lemon juice, and seasoning, let it sit to marry for around 10-20 minutes. Add the couscous, parsley, and mint, stir the salad well, and chill it, covered, for 1 hour.
- Garnish with fresh lemon, mint and gorgeous cucumber slices.
Notes
- The salad can be made 1-2 nights in advance.
- Store it in refrigerator up to 5-6 days in a tight sealed container.
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