Couscous Tabbouleh Salad with Extra Virgin Olive Oil

Couscous Tabbouleh Salad

This recipe is from our favorite cookbook Olive Oil and Vinegar Lover's Cookbook


  • 1 1/2 cups chicken stock
  • 1 cup Israeli couscous
  • 1/2 small red onion (chopped)
  • 1 Roma tomato (chopped)
  • 2 cups curly leaf parsley (chopped)
  • 1/2 cup fresh mint leaves (chopped)
  • 1 lemon
  • 1 garlic clove (minced)
  • 1/2 cup Tuscan Herb Olive Oil
  • 1/2 cup Sicilian Lemon Balsamic Vinegar
  • Salt and pepper to taste


  1. Bring the stock to a boil in a medium saucepan and add the couscous. Bring down to a simmer and cover for 5 minutes. Remove from heat, and let stand for 15-20 minutes, until all the stock is absorbed. Fluff the couscous with a fork and transfer to a baking sheet where you can spread it out, so it can cool quickly. 
  2. In a large serving bowl, combine the cooled couscous, onion, tomato, parsley, and mint. 
  3. In a small bowl whisk together the lemon, garlic, salt, pepper, olive oil, and balsamic. Drizzle over the couscous. Refrigerate for 30 minutes before serving. 
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