Moroccan Couscous Tabouli

Moroccan Couscous Tabouli

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Carolyn Haas


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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25 Min
15 Min
Stove Top


  • 2 Tbsp
    olive oil
  • 1 c
    red onion, chopped
  • 6 oz
    sun-dried tomatoes, chopped
  • 2 c
    couscous, pre-cooked or instant
  • 2 c
    water, boiling (or more)
  • 1 large
    lemon, juice and zest of
  • ·
    salt and pepper to taste
  • 1/2 c
    parsley, chopped

How to Make Moroccan Couscous Tabouli


  1. Heat the oil in a large saucepan over low heat.
    Add the onion and tomatoes. Cover with lid.
  2. Cook for 15 minutes. Stir occasionally. You may have to add a tablespoon or two of water to keep onion mix from burning.
  3. Add the couscous, salt and pepper.
    Stir in boiling water and mix well. Cover with the lid.
  4. Remove from the heat and let it rest covered for about 20 minutes.
  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.

Printable Recipe Card

About Moroccan Couscous Tabouli

Course/Dish: Pasta Sides
Main Ingredient: Rice/Grains
Regional Style: Moroccan

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