This Easy Couscous Tabbouleh with Fresh Herbs is the perfect dish for summer. It’s brimming with flavor, and bursting with fresh, cooling herbs, veggies, and a lemon dressing. Not only is it is super easy to make, but healthy and delicious as well. Packed with fiber, vitamins, and minerals as it is, this tabbouleh is made with bone broth for an extra boost of health benefits (you can read more about those here!) and flavor. It has become a staple in my house this summer because it’s light and yummy, and makes great leftovers!

EQUIPMENT

The equipment for this dish is pretty straightforward. Nothing fancy. You’ll need:

• A saucepan (and a stove to use said saucepan on, clearly)
• Cutting board
• Knife
• Mixing bowl
• Salad tongs or spoon (for mixing)
• Measuring cups

INGREDIENTS

• 1 cup bone broth (or make your own!)
• 3/4 cup couscous (whole wheat is the healthiest option, we get ours at Trader Joe’s)
• 1/2 a red onion, finely diced
• 1 large cucumber (or 2 small ones), finely diced
• 3/4 cup parsley leaves, finely chopped
• 1/2 cup mint leaves, finely chopped
• 2 tomatoes, finely diced (you will notice there are no tomatoes in the photos of my tabbouleh because my husband HATES tomatoes! So, omit them if a tomato hater will be eating yours)
• 2 tablespoons extra virgin olive oil
• Juice of 1 lemon
• 1/2 teaspoon sea salt (or salt to taste)
• Freshly ground black pepper to taste

HOW TO MAKE HEALTHY COUSCOUS TABBOULEH WITH FRESH HERBS

Making this tabbouleh is super simple! Everything goes into one bowl. The most time consuming part is chopping and dicing the fresh produce and herbs, but it is worth it.

Step 1:

Firstly, bring a cup of bone broth to a boil in a saucepan. Slowly stir in 3/4 cup of couscous, then remove from heat. Cover your saucepan, and allow it to sit to absorb all the bone broth (for at least 5 minutes).

Step 2:

Secondly, chop and dice cucumber, onion, tomato, parsley, and mint, and add them to a mixing bowl. Add lemon juice and olive oil

Step 3:

Fluff couscous with a fork, then add it to the mixing bowl with the other ingredients. Season with salt and pepper to taste, and mix everything well

Step 4:

Cover and refrigerate for an hour before serving, and enjoy!

Notes: Healthy Couscous Tabbouleh will stay fresh in your fridge for 3-4 days in an airtight container

Serve with The Best Paleo Greek Meatballs for a well rounded meal!

Couscous Tabbouleh With Fresh Herbs

Recipe by SarahCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

200

kcal

Total time

20

minutes

This Easy Couscous Tabbouleh with Fresh Herbs is the perfect dish for summer! It's brimming with flavor, and bursting with fresh, cooling herbs, veggies, and a lemon dressing

Ingredients

• 1 cup bone broth

• 3/4 cup couscous whole wheat

• 1/2 red onion finely diced

• 1 large cucumber finely diced

• 3/4 cup parsley leaves finely chopped

• 1/2 cup mint leaves finely chopped

• 2 tomatoes finely diced

• 2 tbsp olive oil extra virgin

• 1 lemon juiced

• salt and pepper

Directions

• Firstly, bring a cup of bone broth to a boil in a saucepan. Slowly stir in 3/4 cup of couscous, then remove from heat. Cover your saucepan, and allow it to sit to absorb all the bone broth (for at least 5 minutes)
• Secondly, chop and dice cucumber, onion, tomato, parsley, and mint, and add them to a mixing bowl. Add lemon juice and olive oil
• Fluff couscous with a fork, then add it to the mixing bowl with the other ingredients. Season with salt and pepper to taste, and mix everything well
• Cover and refrigerate for an hour before serving, and enjoy!

Notes

• Healthy Couscous Tabbouleh will stay fresh in your fridge for 3-4 days in an airtight container