Couscous Tabbouleh


  • 1 cup couscous
  • 2 large heirloom tomatoes, seeded and chopped
  • 1 small cucumber, seeded and chopped
  • 1 clove garlic, finely chopped
  • ½ small red onion, cut into ½-inch pieces
  • 2 Tbsp pine nuts
  • 1 cup canned chickpeas, rinsed and drained
  • 3 Tbsp. extra-virgin olive oil
  • Juice from 1 lemon
  • ¾ cup chopped fresh parsley
  • ½ small jalapeño chile, seeded and finely chopped


  1. Heat oven to 350°. Cook couscous as directed on package; let cool and set aside.
  2. Toast pine nuts on a baking sheet in oven until slightly browned, about 6 minutes.
  3. Combine tomatoes and cucumber in medium bowl. Add garlic and onion.
  4. Add cooled couscous, chickpeas, oil, lemon juice, parsley and jalapeño; stir to combine. Season with salt and pepper and stir again. Marinate at room temperature about 20 minutes before serving.

Do it with these chicken kabobs.