Avocado Tabbouleh Appetizer

Avocado Tabbouleh Appetizer
Staff Writer
Avocado Tabbouleh

Yasmin Fahr

Avocado Tabbouleh

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.

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

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. 

Nutritional Facts

Sugar
1g
1%
Carbohydrate, by difference
40g
31%
Protein
7g
15%
Vitamin A, RAE
11µg
2%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
29mg
3%
Choline, total
4mg
1%
Fiber, total dietary
3g
12%
Fluoride, F
3µg
0%
Folate, total
14µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
27mg
8%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
94mg
13%
Sodium, Na
10mg
1%
Water
52g
2%

Avocado Shopping Tip

Avoid very soft avocados; choose those that yield slightly to finger pressure.

Avocado Cooking Tip

Avocados oxidize quickly; use lemon juice to keep the flesh from turning brown.