Couscous Tabbouleh Salad

Couscous Tabbouleh Salad

Couscous Tabbouleh Salad

Petite-diced tomatoes combined with cucumbers, couscous and fresh herbs for a refreshing side dish Recipe concept developed by The Culinary Institute of America

Prep Time 25 minutes

Cook Time 25 minutes


6 servings (about 1 cup each)


1 Cup whole wheat or plain couscous, uncooked
2 Cup chopped English (hot house) cucumber
2 Tablespoon chopped fresh basil
1 Tablespoon chopped fresh mint leaves
2 Tablespoon chopped fresh Italian (flat-leaf) parsley
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
2 Tablespoon fresh lemon juice
2 Tablespoon extra virgin olive oil
1/2 Teaspoon kosher salt
1/4 Teaspoon ground black pepper


  1. Prepare couscous according to package directions; cool and set aside.
  2. Combine drained tomatoes, cucumber, lemon juice, olive oil, basil, parsley, mint, salt and pepper in medium bowl. Add cooled couscous; toss to combine.
  3. Prepare this refreshing side dish ahead and store in refrigerator. Perfect for a warm summer day.

Nutritional Information

Serving Size: about 1 cup
Iron 1.3 mg
Calories 169
Total Fat 6.9 g
Saturated Fat .9 g
Cholesterol 0 mg
Sodium 284.1 mg
Carbohydrate 25.7 g
Dietary Fiber 3.8 g
Protein 4.4 g
Sugars 2 g
Vitamin A 352.2 iu
Calcium 40.2 mg
Vitamin C 12.2 mg

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