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Herb Tabouleh

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 6
  • 15 min
  • 20 min
  • $
Gatheredtable
adapted from Home Made by Yvette Van Boven

Ingredients

  • 1 1/3 cups couscous
  • 1/2 cup fresh basil, chopped (about 1/2 a bunch)
  • 3/4 cup fresh cilantro, chopped (about 1/2 a bunch)
  • 3/4 cup fresh parsley, chopped (about 1/2 a bunch)
  • 1/2 cup fresh mint, chopped (about 1/2 a bunch)
  • 1 garlic clove, minced
  • 2 lemons, juiced
  • 1/2 cup raisins
  • 3/4 teaspoon ground cardamom
  • 1 tablespoons honey
  • salt and pepper, to taste
  • 3/4 cup extra virgin olive oil

Directions

Prep: 1. Cook couscous according to package instructions. 2. Chop herbs. 3. Crush garlic. 4. Juice lemons. Make: 1. Stir couscous, nuts (if using), herbs and raisins. 2. Add cardamom, honey, garlic, lemon juice, salt, and pepper to a small bowl. Mix and stir in olive oil until it thickens. 3. Stir dressing in couscous and serve. Can be made a day in advanced. Cover and keep in refrigerator.

Notes

We know four different kinds of herbs is a lot to buy, but this tabbouleh is totally worth it! This doubles well and makes great leftovers if you're not using the herbs for anything else soon. Make it your own by using quinoa, millet, or bulgur instead of couscous! If you like to use cardamom pods in your cooking, try 1/2 tablespoon of pods, instead of ground, and crush into a powder using a mortar and pestle, or spice grinder. Like nuts? Feel free to add 2 cups of your favorite nuts, we love pine nuts in this!

Goes great with these recipes

Slow-Cooker Beef Shwarma
Turbot with Citrusy Tomatoes and Capers
Moroccan Chickpea Stew with Lentils (v)
White Pizza Stuffed Zucchini Boats
Chicken Thighs with Honey and Prunes
Pork Chops with Oranges and Parsley

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