Israelie couscous and more substantial chunks of veggies give this tabbouleh an interesting new texture. If you prefer the finer couscous, just chop your veggies a bit smaller to match the texture. Depending on your personal taste and the availability of fresh herbs, feel free to modify the ratio of parsley and mint.

Ingredients

• 1 cup cucumber, quartered lengthwise and sliced
• 1 cup cherry tomato, halved
• ¾ cup israelie couscous, or regular couscous
• 1 teaspoon bouillon , or cube
• 1 cup fresh parsley, finely chopped
• ¼ cup mint, finely minced
• 2 tablespoons extra-virgin olive oil
• ¼ cup green onion, minced
• 1 lemon, zest and juice

Other Meals

• Chunky Tabbouleh with Smoky Roasted Garbanzos