Pearled Couscous Tabbouleh Recipe


One of the my favorite side dishes we made for J’s birthday bash was this delicious cold couscous salad. It was fresh and tasty, complimented the kabobs so well, and looked so pretty on the food table! It was really easy to make and I added things as I went, I didn’t follow any exact recipe. I’ll cut the portions down to size, since I originally made enough to feed 50 guests!

What you’ll need:

2 TBSP Extra Virgin Olive Oil

1 Box of Israeli (pearled) Couscous (Trader Joe’s has my favorite)

1 3/4 C Chicken stock

1/2 C Flat leaf parsley, chopped

1/2 C Mint, chopped

1 pint Grape tomatoes, halved

1 Seedless cucumber, peeled and chopped

1/2 C Toasted pine nuts

1 TBSP Garlic, minced

2 Lemons, just the juice

2TBSP Extra Virgin Olive Oil

Salt & Pepper to taste

Cook the couscous in chicken stock until it is a nice al dente texture. (you can substitute the chicken stock with water) Let cool for a bit, then toss in the rest of the ingredients! Chill and serve! (If it chills for a while, you can always add a little more lemon juice and toss to liven it up a bit! Super easy, fresh and delicious!



Taste and see that the Lord is good; blessed is the one who takes refuge in him. – Psalm 34:8

– Photography by Snap Lovely Photography

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