Skip to main content
Epicurious

Toasted Couscous Tabbouleh

Toasting couscous in the pan before adding water imparts a nuttiness that complements the distinctive flavors of mint and parsley.

Recipe information

  • Yield

    serves 4

Ingredients

1 medium red onion, peeled and cut into 1/4-inch dice
2 cups water, plus more for soaking
Nonstick cooking spray
8 ounces Israeli couscous
1 1/2 teaspoons coarse salt
1/4 cup roughly chopped fresh flat-leaf parsley
1/4 cup roughly chopped fresh mint leaves
2 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice
Lemon wedges, for garnish

Preparation

  1. Step 1

    Place the red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain.

    Step 2

    Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add the couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all the water has been absorbed and the couscous is al dente, about 8 minutes. Remove from heat; let cool completely.

    Step 3

    In a large bowl, combine the couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining 1/2 teaspoon salt. Serve, garnished with lemon wedges.

  2. Fit to eat recipe

    Step 4

    (Per serving)

    Step 5

    Calories: 253

    Step 6

    Fat: 3g

    Step 7

    Cholesterol: 0mg

    Step 8

    Carbohydrate: 48g

    Step 9

    Sodium: 718mg

    Step 10

    Protein: 8g

    Step 11

    Fiber: 4g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsTabboulehSaladIsraeli CouscousCouscousPastaMiddle EasternRed OnionOnionRoot VegetableVegetableParsleyHerbs & SpicesMintLemonCitrusFruitSideMainDinnerVeganDairy FreeGluten FreeNut FreeEasyQuickWeeknight MealsOne-Pot MealsSimmerRosh HashanahCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.