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Tabbouleh Salad

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Tabbouleh Salad
  • Prep 15 min
  • Total 1 hr 15 min
  • Servings 4
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Enjoy this mint- and parsley-flavored couscous salad.
Updated Nov 4, 2008

Ingredients

  • 1 cup Progresso™ chicken broth (from 32-oz carton) or vegetable broth
  • 1/2 cup uncooked couscous
  • 1 small cucumber, chopped (1 cup)
  • 1 medium onion, finely chopped (1/2 cup)
  • 1 small tomato, chopped (1/2 cup)
  • 1/2 cup chopped fresh parsley
  • 1/4 cup lime juice
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon salt
Make With
Make With
Progresso Broth

Steps

  • 1
    Heat broth to boiling in 2-quart saucepan. Stir in couscous; remove from heat. Cover and let stand 5 to 10 minutes or until liquid is absorbed.
  • 2
    Mix couscous and remaining ingredients in large glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors.

Tips from the Betty Crocker Kitchens

  • tip 1
    Traditional tabbouleh is a Middle Eastern dish made with bulgur. Our version features couscous, a tiny pasta.
  • tip 2
    Tabbouleh Salad Supper is as easy as adding 1 can of garbanzo beans, rinsed and drained. If you replace the chicken broth with vegetable broth, you have a vegetarian meal!

Nutrition

170 Calories, 8 g Total Fat, 5 g Protein, 22 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
70
Total Fat
8 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
560 mg
Potassium
280 mg
Total Carbohydrate
22 g
Dietary Fiber
2 g
Protein
5 g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
36%
36%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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