Easy, Healthy Couscous Tabbouleh (and the #happymoments2014 challenge)

by Julie Ruble on January 15, 2014 · 6 comments

Easy, Healthy Couscous Tabbouleh
Easy, Healthy Couscous Tabbouleh

Easy, Healthy Couscous Tabbouleh

Recipe by: Slightly adapted from Epicurious
Yield: 6-8 servings

This easy, flavorful salad is a healthy meal to help you with your New Year’s resolutions! I love making a big batch of it and eating it for a quick lunch throughout the week.

1 cup chicken broth
1 cup water
1/2 cup fresh lemon juice, divided
1/3 cup plus 2 tablespoons olive oil, divided
1 1/2 cups couscous
1 seedless cucumber, cut into 1/4-inch pieces, plus cucumber slices for garnish
9 ounces cherry tomatoes, sliced in halves
3/4 cup finely chopped scallion
1 teaspoon kosher salt
a few grinds pepper
2 cups loosely packed fresh parsley leaves, minced
1 cup loosely packed fresh mint leaves, minced, plus mint sprigs for garnish

Prep all your materials first: chop the veggies and herbs, measure out the ingredients, etc. Bring chicken broth, water, 1/4 cup of the lemon juice, and 2 tablespoons olive oil to a boil in a medium saucepan. Whisk in the couscous and cover the pan, removing it from the heat. Let it sit and steam for 5 minutes before fluffing it with a fork and setting it aside to cool. In a large bowl, whisk together the remaining 1/4 cup lemon juice, 1/3 cup olive oil, salt, and pepper. Toss the cucumber, tomatoes, and scallions in the dressing and allow this to sit for 15 minutes. Add in the couscous and herbs and toss the salad well. Cover it and chill it for at least an hour to allow the flavors to meld. Garnish with extra cucumber slices and herb sprigs.

Need some inspiration finding a healthy recipe? Try these from some bloggers I love:

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{ 6 comments… read them below or add one }

Ala January 16, 2014 at 2:52 am

What a fun idea! The communal inspiration sounds like a wonderful way to bring foodies and bloggers together, Julie. I already have some ideas in mind for this week–will the weekly challenges be posted on the same day of the week? And if we blog about it at our own blog, would you just like a linkback? (I know they don’t always work, so I’m curious if there’s a more reliable way to do it.) I can taste the fun times already. Happy new year!


Kelly January 16, 2014 at 5:04 am

Kale free zone? haha. I may have to make something with kale then. I just bought a bunch.


Julie Ruble January 16, 2014 at 9:15 am

LOL That #kalefreezone is a Foodie challenge: to collect vegetarian dishes that DON’T include kale. I have to admit, I’m a kale hater. I bet you could make me something I’d enjoy with it, though!


Katrina @ Warm Vanilla Sugar January 16, 2014 at 9:14 am

Tabbouleh is one of my favorite foods!! This salad sounds lovely!


Amanda August 31, 2014 at 10:57 pm

What kind of couscous did you use? Israeli or just what they sell at target more like a pasta?


Julie Ruble August 31, 2014 at 11:11 pm

Not Israeli — just the normal, small couscous. It’s not like pasta (you might be thinking orzo), but it’s probably in the same aisle in a box.


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