Aside from bread, salsa of all types is my weakness. I’ll eat salsa until I’ve made myself sick, literally. I can’t stop. Tabbouleh Salsa with Couscous is one that I can’t get enough of. Tabbouleh is traditionally made with bulgur, but I’ve changed this recipe up a little and substituted couscous for the grain. If you have 5 minutes, that’s all you need to enjoy some delicious Tabbouleh Salsa and pita chips.
I began by adding my couscous to boiling water, then removing it from the heat. I covered the kettle and letting it sit for 5 minutes to allow the couscous to swell. While the couscous working its magic, I diced two tomatoes and cut the root tips off the scallions. I then put the green vegetables and herbs into the food processor and pulsed a few times, being careful not to pulse them to mush. Chopping them together in the processor seems to bring out the juices and creates an appetizing aroma, as well as boosts the flavor.
Once the vegetables and herbs were finished, I poured them into a medium-sized bowl and added the couscous and all but 1/4 cup of the tomatoes. I mixed my lemon juice, oil, and tahini in a small bowl, then poured it on the greens and tossed it like I would a salad. I topped it with my reserved diced tomatoes.
Doesn’t it look amazing? It’s so fragrant and delicious. Tabbouleh salsa is packed full of flavor and can compliment so many dishes. Try it with pita chips, as I’ve done, or spoon it over scallops, pork chops, or even grilled chicken. If you try this recipe, leave a comment and rate it, and share your dish on social and tag #southerncooked. Enjoy, friends!
5-Minute Tabbouleh Salsa with Couscous
Yield 4 to 6 servings
Fragrant, easy, and tasty, Tabbouleh Salsa can be served as a topping for meat or as a dip. This Tabbouleh Salsa recipe contains parsley, a herb with the same amount of vitamin C as an orange.
- 3/4 cup English cucumber, cut into quarters
- 1 bunch scallions
- 1/4 cup loosely packed fresh mint, stems removed
- 1 cup loosely packed flat-leaf parsley
- 2 vine-ripe tomatoes, cut into quarters
- 1/2 tsp tahini paste
- 1/4 tsp ground black pepper
- 1 Tbsp extra-virgin olive oil
- 3 Tbsp freshly squeezed lemon juice
- 1 1/2 cups couscous
- 2 3/4 cups water
- 1/4 tsp salt
- Pour water into a medium sized kettle and add salt. Bring to a boil. Remove from heat, add the couscous and cover with lid. Let sit for 5 minutes.
- Dice tomatoes and set aside. Reserve 1/4 cup tomatoes for topping.
- Place cucumbers, scallions, mint, and parsley into a food processor and pulse until chopped. Pour into a medium sized bowl and set aside.
- Mix together lemon juice, olive oil, and tahini paste.
- Add couscous, tomatoes and mixed, wet ingredients to green vegetables and toss together. Top with reserved diced tomatoes.
Substitutions: English cucumbers can be substituted with 2 garden cucumbers, cored and seeds removed.
Serving Suggestions: Serve with pita chips, crackers, or flat bread. Spoon over scallops, pork chops, or grilled chicken.
Serving Size 1-1/8 cup
Amount Per Serving
% Daily Value
Total Fat 8.3 g
Saturated Fat 1.4 g
Sodium 37 mg
Total Carbohydrates 44.6 g
Dietary Fiber 6.1 g
Sugars 5.2 g
Protein 8.6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.