Couscous Tabbouleh
Servings
8 Servings
Ingredients
- 2 cups instant couscous
- 4 small tomatoes diced
- 4 small Persian cucumbers diced
- 4 scallions diced
- 2 lemons
- 6 tablespoons olive oil
- 3 tablespoons kosher salt
- 2 tablespoons fresh cracked black pepper
- ½ cup pine nuts lightly toasted
- 1 cup pomegranate seeds or dried cranberries
- ½ cup chopped cilantro
- ½ cup chopped parsley
- ½ cup chopped fresh dill
Instructions
- Prepare instant couscous per package directions and place in a large bowl.
- Squeeze the juice from lemons over the salad. Finely chop 1 lemon including rind and add to salad.
- Add the olive oil, salt, pepper, pine nuts, pomegranate seeds, cilantro, parsley and dill. Toss well.
- This salad keeps well in the fridge for up to 24 hours.