Go Back
+ servings
Close up White Bean Couscous Tabbouleh Salad with feta cheese and fresh herbs.

White Bean & Couscous Tabbouleh Salad

White Bean & Couscous Tabbouleh Salad: fresh vegetables, creamy white beans, tangy feta cheese crumbles, and soft garlic couscous.
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course, Salad, Side Dish
Cuisine Mediterranean
Servings 4 cups

Equipment

  • Small Saucepan- to cook couscous.
  • 2 Mixing Bowls
  • Whisk
  • Knife
  • Cutting Board

Ingredients
  

For couscous:

  • 1/2 cup dry couscous
  • 1/2 cup water
  • 1/4 cup vegetable broth
  • 1 tbsp minced garlic
  • 1 tbsp butter

For vegetable mixture:

  • 1 cup parsley finely chopped
  • 2 roma tomatoes diced
  • 1/4 red onion diced
  • 1/2 cup feta cheese crumbles
  • 15 oz can white beans drained

For marinade:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tsp kosher salt

Instructions
 

  • Make Couscous- in a small saucepan, melt butter over medium heat. Add minced garlic and saute until fragrant, 1-2 minutes. Add water and vegetable broth and bring to a boil. Add dry couscous, cover with a lid, and remove from heat. Allow to sit undisturbed for 5 minutes then fluff with fork. Transfer couscous to a bowl and refrigerate for at least 1 hour.
  • Make Vegetable Mixture & Marinade- in a mixing bowl, combine chopped parsley, diced tomato, diced onion, drained white beans, and feta cheese crumbles. In a separate small bowl, whisk together extra virgin olive oil, lemon juice, and kosher salt. Pour marinade over vegetables, mix well, and refrigerate for at least 1 hour.
  • Mix & Serve: After vegetables and couscous have chilled, mix together and serve.
Keyword easy, feta cheese, salad, tabbouleh, vegetarian, white bean
Tried this recipe?Let me know how it was!