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:

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:



  • Fat 61g 95%
  • Carbs 199g 66%
  • Saturated 9g 45%
  • Fiber 46g 183%
  • Sugars 14g
  • Monounsaturated 40g
  • Polyunsaturated 8g
  • Protein 37g 74%
  • Sodium 117mg 5%
  • Calcium 282mg 28%
  • Magnesium 274mg 68%
  • Potassium 3,511mg 100%
  • Iron 11mg 59%
  • Zinc 5mg 36%
  • Phosphorus 647mg 92%
  • Vitamin A 494µg 55%
  • Vitamin C 222mg 369%
  • Thiamin (B1) 1mg 51%
  • Riboflavin (B2) 1mg 51%
  • Niacin (B3) 15mg 77%
  • Vitamin B6 2mg 85%
  • Folic Acid (B9) 544µg 136%
  • Vitamin E 11mg 55%
  • Vitamin K 1,267µg 1,584%
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