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Couscous Tabbouleh

Looking for an easy, flavorful, Greek-inspired side dish? Look no further than this mouthwatering mix of juicy vegetables with fluffy, warm couscous ready in less than 15 minutes!
PREP5 mins
COOK5 mins
REST5 mins
TOTAL15 mins


  • 1 5.8-oz box couscous, I use Near East brand
  • ½ yellow onion, diced
  • 1 clove garlic, minced
  • 1 cup chicken broth
  • ½ pint cherry tomatoes, sliced
  • ½ hothouse or English cucumber, peeled and diced
  • ½ jalapeño, deseeded and minced
  • ¼ red onion, sliced
  • ½ bunch flat-leaf parsley, rinsed and chopped
  • juice from one lemon
  • 1.5 tbs. olive oil, divided
  • salt + pepper


  • In a medium bowl, add cherry tomatoes, cucumber, jalapeño, red onion and chopped parsley. Season with salt and pepper and let rest while you cook the couscous.
  • In a saucepan, heat 1 tbs. olive oil over medium heat then add diced yellow onion. Let cook for 3-4 minutes before adding in garlic, cooking for another minute. Add in coucous, seasoning packet and chicken broth and bring everything to a boil. Once boiling, cover and remove from heat. Let couscous steam for 5 minutes before opening lid. Fluff with fork.
  • In the veggie bowl, add fluffed couscous. Squeeze lemon juice over top the couscous along with 1/2 tbs. olive oil. Toss together and season with salt and pepper as needed!