Couscous Tabbouleh with Tuscan Herb Olive Oil & Sicilian Lemon Balsamic

This is the kind of salad I turn to when I want something light, fresh, and full of flavor without feeling complicated. Couscous tabbouleh takes everything we love about the classic and gives it a slightly heartier twist, while still keeping all those bright, herb-forward notes.

Israeli couscous cooked in chicken stock gives this dish a warm, savory base, while parsley and mint bring freshness to every bite. The dressing is where it really comes together — Tuscan Herb Premium Olive Oil adds gentle garlic and herb flavor, and Sicilian Lemon White Balsamic Vinegar brightens the whole dish without overpowering it.

This salad is perfect on its own, alongside grilled chicken or fish, or as part of a summer spread. It’s one of those recipes that tastes even better after it rests, making it ideal for entertaining or make-ahead meals.

Simple ingredients, bold flavor, and a whole lot of freshness — just the way I like it.