moroccan couscous tabouli

Name: Moroccan Couscous Tabouli
Prep time: 25 min
Cook time: 15 min
Yield: 6
Cuisine: Moroccan
Ingredients: 2 tablespoon(s) olive oil; 1 cup(s) red onion, chopped; 6 ounce(s) sun-dried tomatoes, chopped; 2 cup(s) couscous, pre-cooked or instant; 2 cup(s) water, boiling (or more); 1 large lemon, juice and zest of; salt and pepper to taste; 1/2 cup(s) parsley, chopped

1 Pinch

Carolyn Haas

Whitewater, WI

Updated on Aug 4, 2019

Couscous is often used in Moroccan cooking. I've made it many times and never paid attention to the fact that couscous that we get in the store in the US is pre-cooked, sometimes called instant. (Prep time includes standing time)

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prep time 25 Min

cook time 15 Min

method Stove Top

yield 6-8 serving(s)

Ingredients

2 tablespoons olive oil
1 cup red onion, chopped
6 ounces sun-dried tomatoes, chopped
2 cups couscous, pre-cooked or instant
2 cups water, boiling (or more)
1 large lemon, juice and zest of
salt and pepper to taste
1/2 cup parsley, chopped

How To Make moroccan couscous tabouli

Step 1

Heat the oil in a large saucepan over low heat. Add the onion and tomatoes. Cover with lid.

Step 2

Cook for 15 minutes. Stir occasionally. You may have to add a tablespoon or two of water to keep onion mix from burning.
Step 3

Add the couscous, salt and pepper. Stir in boiling water and mix well. Cover with the lid.
Step 4

Remove from the heat and let it rest covered for about 20 minutes.
Step 5

Uncover the pan, fluff the couscous with a fork. Mix in the fresh parsley and squeeze the lemon juice over all. Garnish with lemon zest and parsley sprig.
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