10 Aug

Taboule (taboo-lay) is a dish near and dear to my heart. It is a Mediterranean side dish, served in various forms throughout the Mediterranean. In most Mediterranean restaurants here in the US, it has a lot of parsley, and less couscous or bulgar…and it’s spelled tabbouleh. Most Americans I know pronounce it “tab-boo-lee”.. But I began my relationship with this dish in the south of France, where it’s made just like this, spelled taboule, and served with nearly every meal in the summer…. Light, minty, refreshing salad. Enjoy.


– 1 cup uncooked Couscous (little ones)
– 1 Roma tomato, chopped
– 3 TBSP chopped red onion
– 2 TBSP chopped fresh mint leaves
– Juice of 2 fresh lemons
– 1 TBSP olive oil
– Salt and pepper


1. Boil 1 cup water and remove from stove. Mix in couscous, cover, and set aside 7 minutes.

2. Mix olive oil into couscous and let it cool in the fridge 10-15 min.

3. Mix couscous and add everything but tomatoes. Mix together well, incorporating all ingredients.

4. Add tomatoes and gently mix in until its all well mixed. Refrigerate until ready to serve.

Makes 5 (2/3 cup) servings

162 calories per serving

Apps 4 weight watchers points plus


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