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 mins
Chill Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Main Course, Salad, Side Dish
Cuisine Mediterranean
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
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