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–+ servings
tabbouleh salad in a bowl
Tabbouleh
Snack on our non-traditional but flavor-packed tabbouleh, in which we swap the bulgur for toasted couscous and toss those traditional ingredients with a zesty homemade lemon vinaigrette!
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Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Total Time 1 hour
Course Appetizer, Salad, Side Dish, Snack
Cuisine Lebanese
Servings 4
Calories 156 kcal

Ingredients
  

Tabbouleh Salad

  • 1 cup cucumber quartered
  • 1 shallot thinly sliced
  • 1/4 cup pearl couscous
  • 1/2 cup flat-leaf parsley finely chopped
  • 1/4 cup mint leaves finely chopped
  • 1/2 cup water
  • 1 tsp olive oil first cold-pressed
  • 1/8 tsp salt
  • ground pepper

Lemon Honey Vinaigrette

  • 3 tbsp olive oil first cold-pressed
  • 2 tbsp lemon juice
  • 2 cloves garlic minced
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/4 tsp salt
  • ground pepper

Instructions
 

Cut the Vegetables
  • Thinly slice the cucumber crosswise and then cut each slice into four equal-sized pieces. Set aside.
  • Cut the shallot in half and thinly slice the shallot, lengthwise, into long thin strips. Finely chop mint leaves and flat-leaf parsley. Set aside.
    1 shallot, 1/4 cup mint leaves, 1/2 cup flat-leaf parsley
  • Mince the garlic, and squeeze the lemons. Set each aside.
    2 cloves garlic, 2 tbsp lemon juice
Make the Vinaigrette
  • Combine minced garlic, olive oil, lemon juice, Dijon mustard, honey, salt, and ground pepper in a mixing bowl.
    3 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/4 tsp salt, ground pepper
  • Whisk the ingredients together.
  • Allow the dressing to sit at room temperature for 1 hour.
Cook the Pearl Couscous
  • Combine pearl couscous and olive oil in a saucepan at medium heat. Toast the dry couscous until lightly browned.
    1/4 cup pearl couscous, 1 tsp olive oil
  • Add water and salt. Raise the heat on the stovetop to high heat.
    1/2 cup water, 1/8 tsp salt
  • When it begins to boil, cover the saucepan with its lid, reduce the heat on the stovetop to medium-low, and cook for 10-12 minutes or until the couscous is al dente.
Toss the Salad
  • Toss together cucumber, shallots, mint, flat-leaf parsley, cooked couscous, and lemon honey vinaigrette in a mixing bowl.
  • Season with salt and ground pepper to taste.
    ground pepper
  • Serve and enjoy.

Nutrition

Calories: 156kcalCarbohydrates: 13gProtein: 2gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 242mgPotassium: 158mgFiber: 2gSugar: 3gVitamin A: 777IUVitamin C: 16mgCalcium: 32mgIron: 1mg
Keyword Delicious, simple, vegan
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