Couscous Tabbouleh Salad


1 cup whole wheat couscous, dry

1 cup vegetable broth or water

1 large cucumber, peeled and small diced

2 green onions, thinly sliced

1 large bunch Italian parsley (about 3.5 oz), minced

1 handful fresh mint (about 1 oz), minced

2 tbsp olive oil

juice of 1 large lemon

sea salt to taste

1/2 cup crumbled feta cheese


Bring the broth or water to a boil in a small pot on high heat on the stove. Once boiling, add the dry couscous and 1/4 tsp sea salt. Stir, then immediately turn off the heat and cover the pot. Let sit for 12 minutes covered like this then fluff with a fork.

Meanwhile, place the minced parsley, minced mint, diced cucumber and thinly sliced green onions in a large mixing bowl. Add cooked couscous to the bowl, followed by the lemon juice, olive oil, feta cheese and a additional sea salt to taste. Toss well and chill for 2 hours before serving to let the flavors intensify.


About 2 hours (includes time to chill salad)

**Salad will keep for up to 5 days covered in the fridge