Toasted-Couscous Tabbouleh

Photo: Formula Z/S

In our version of tabbouleh, tender pearls of Israeli couscous replace bulghur wheat for a chewier texture. Fresh mint and parsley add vibrant flavor.


  • 1 medium red onion, peeled and cut into ¼-inch dice

  • 2 cups water, plus more for soaking

  • 8 ounces Israeli couscous

  • 1 ½ teaspoons coarse salt

  • Nonstick cooking spray

  • ¼ cup roughly chopped fresh flat-leaf parsley

  • ¼ cup roughly chopped fresh mint leaves

  • 2 teaspoons extra-virgin olive oil

  • 2 teaspoons freshly squeezed lemon juice

  • Lemon wedges


  1. Place red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain.

  2. Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all water has been absorbed and couscous is al dente, about 8 minutes. Remove from heat; let cool completely.

  3. In a large bowl, combine couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining 1/2 teaspoon salt. Serve, garnished with lemon wedges.

Cook's Notes

Toasting couscous in the pan before adding water imparts a nuttiness that complements the distinctive flavors of mint and parsley. The salad is delicious with toasted pita bread and shrimp.

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