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Couscous Tabbouleh

This vegetarian salad is comprised mostly of fresh parsley, tomatoes, cucumber, lemon and olive oil. Feel free to top it with mint marinated shrimp for a twist on this popular Lebanese dish.

Couscous Tabbouleh
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  • For the dressing:
  • 1/4 cup olive oil
  • ¼ cup freshly squeezed lemon juice
  • ½ teaspoon balsamic vinegar
  • ½ teaspoon salt
  • For the couscous:
  • 1 ½ cups couscous
  • ½ teaspoon salt
  • 1 tablespoon butter
  • ½ cup finely chopped parsley, stems removed
  • ½ cup finely chopped mint, stems removed
  • 1 large Ontario greenhouse cucumber, seeded and diced
  • 3 Ontario greenhouse tomatoes, diced
  • 4 green onions


  1. In a small jar, add the oil, lemon juice, balsamic and salt. Cover and shake well to combine. Set aside.
  2. Place the couscous in a bowl that’s large enough for it to double in volume. Add ½ teaspoon salt and the butter. Bring 1 ½ cups water to a boil in a kettle and pour into the bowl with the couscous. Stir, then cover the bowl with a plate or plastic wrap and let stand for 8 to 10 minutes, or until all the liquid is absorbed. Remove the cover from the couscous and fluff with a fork.
  3. Add the parsley, mint, cucumber, tomatoes, and green onions to the couscous. Drizzle with the dressing and toss well to combine.


Variation: Combine ¼ cup olive oil, ¼ cup lemon juice, 3 tablespoons chopped fresh mint, ½ teaspoon salt, ¼ teaspoon black pepper and 1lb. cooked shrimp in a medium bowl and toss to combine. Let marinate 20 minutes, then spoon over couscous.

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