Israeli Couscous Tabbouleh

Ready in
35 min
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Serving Size


Estimated Cost*


Per Serving

Prep Time

10 min

Cooking Time

25 min

Price/Availability Effective Date: February 10, 2014


1 cup Israeli couscous
2 cups Campbell’s® ready to use chicken broth
2 tbsp Fresh Lemon Juice
0.50 tsp each coarse salt and fresh cracked pepper
0.50 cup Extra virgin olive oil
1 lrg English Cucumbers or 2 persian cucumbers, cut into 1/4" (1 cm) pieces
1 garlic clove, minced
2 cups cherry tomatoes, halved
0.50 cup Flat leaf parsley Chopped
0.50 cup Fresh mint Chopped
2 Green Onions thinly sliced


1. Place couscous and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool for 10 minutes.
2. In a large bowl, whisk lemon juice, garlic, salt, pepper, and olive oil. Toss with cucumbers and tomatoes. Combine with couscous, parsley, mint, and green onions.

Recipe notes

1. Make ahead: Keep in an airtight container in the refrigerator for up to 3 days.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

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