Avocado Tabbouleh Appetizer

Avocado Tabbouleh
Yasmin Fahr

Ingredients

  • 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.

Directions

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. 

Nutrition

Calories per serving:

356 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:

18%

Servings:

4
  • Fat 15g 24%
  • Carbs 50g 17%
  • Saturated 2g 11%
  • Fiber 11g 46%
  • Sugars 4g
  • Monounsaturated 10g
  • Polyunsaturated 2g
  • Protein 9g 18%
  • Sodium 29mg 1%
  • Calcium 71mg 7%
  • Magnesium 68mg 17%
  • Potassium 878mg 25%
  • Iron 3mg 15%
  • Zinc 1mg 9%
  • Phosphorus 162mg 23%
  • Vitamin A 124µg 14%
  • Vitamin C 55mg 92%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 13%
  • Niacin (B3) 4mg 19%
  • Vitamin B6 0mg 21%
  • Folic Acid (B9) 136µg 34%
  • Vitamin E 3mg 14%
  • Vitamin K 317µg 396%
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