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Couscous Tabbouleh with Fresh Mint & Feta

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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

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    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
    Text Ingredients

    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.

    Nutrition Facts

    1-2/3 cups: 362 calories, 11g fat (3g saturated fat), 15mg cholesterol, 657mg sodium, 52g carbohydrate (7g sugars, 9g fiber), 15g protein.
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