Lemony Pearl Cous Cous Tabbouleh

Looking for a quick, easy, refreshing side dish (or make-ahead lunch)? Look no further. This dish comes together in less than 20 minutes and keeps in the fridge for days (although I doubt it will last that long).

(Makes about 4 servings)


  • 1 cup pearl (also called Israeli) cous cous

  • 1 tablespoon each unsalted butter and extra virgin olive oil (optional)

  • 1 1/4 cup water

  • 1 medium cucumber

  • 1/2 pint grape or cherry tomatoes

  • 1/4 medium red onion

  • 2-4 garlic cloves

  • Zest from 1 lemon

  • 1 bunch Italian (also called flat leaf) parsley

  • Juice from 2-3 lemons (depending on how juicy your lemons are and/or how lemony you want the dish to be)

  • 1/4 cup extra virgin olive oil

  • Kosher salt and pepper to taste


  • Optional first step: Melt butter in a small saucepan over medium heat. Add the tablespoon of olive oil and the cous cous, along with a pinch of salt, and stir constantly until the cous cous is lightly toasted. This step is unecessary but adds a bunch of flavor to the end product.

  • Bring 1 1/4 cup water to a boil. If you toasted the cous cous, add the boiling water to the cous cous. If you didn't toast the cous cous, add it to your boiling water. Bring to a simmer and coo