Avocado Tabbouleh Appetizer

Avocado Tabbouleh
Yasmin Fahr


  • 1 cup  pearl couscous
  • small shallot, chopped
  • scallions, thinly sliced
  • 1 cup  grape tomatoes, sliced in half lengthwise
  • ripe avocados, roughly cut into squares
  • bunch parsley, chopped
  • bunch cilantro, chopped
  •   Juice and zest of 2 lemons
  •   Salt and freshly ground black pepper, to taste

As someone who loves fresh herbs, this recipe is a quick favorite. Adding avocados to it just makes it that much tastier. The best part of this dish is that it can be made ahead and stored in the fridge because the flavors just get better with time. You'd think that the avocado would brown, but because of the acid in the dressing, it actually is fine. But, you can always make it with a new batch of ripe avocado when you eat it next. 

Check out Everything You Want to Know About Avocados.


Cook 1 cup of couscous according to the package directions. Set aside and let cool. 

Meanwhile, combine the remaining ingredients in a bowl, seasoning to taste. Add in the cooled couscous, taste again, reseasoning as needed, and serve. 


Calories per serving:

354 calories

Dietary restrictions:

Balanced, High Fiber, Low Sodium Sugar Conscious, Vegan, Vegetarian, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 61g 94%
  • Carbs 198g 66%
  • Saturated 9g 45%
  • Fiber 45g 180%
  • Sugars 14g
  • Monounsaturated 40g
  • Polyunsaturated 8g
  • Protein 36g 72%
  • Sodium 103mg 4%
  • Calcium 261mg 26%
  • Magnesium 265mg 66%
  • Potassium 3,345mg 96%
  • Iron 10mg 56%
  • Zinc 5mg 35%
  • Phosphorus 632mg 90%
  • Vitamin A 387µg 43%
  • Vitamin C 213mg 355%
  • Thiamin (B1) 1mg 50%
  • Riboflavin (B2) 1mg 48%
  • Niacin (B3) 15mg 76%
  • Vitamin B6 2mg 83%
  • Folic Acid (B9) 524µg 131%
  • Vitamin E 10mg 51%
  • Vitamin K 1,168µg 1,460%
See detailed nutritional info Have a question about nutritional data? Let us know.
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