Fresh couscous tabbouleh salad with zesty orange streamline marmalade dressing

Zesty couscous tabbouleh

Travel to the Middle East with this tabbouleh salad full of flavourful fresh herbs and a zesty orange and lemon dressing! Traditionally served as part of a mezze, this couscous tabbouleh is also delicious alongside barbecued meat or halloumi.

200g of couscous

400ml of boiling vegetable stock (or boiling water)

30g of desiccated coconut

2 medium sized tomatoes, diced

1 large bunch of parsley, chopped

½ bunch of fresh mint leaves, chopped

3 tbsp Streamline thin cut marmalade

Juice of a lemon

Pinch of Salt

  1. In a large bowl, add dry couscous, boiling hot vegetable stock; cover with a lid and set aside for 12-14 min.
  2. In a salad bowl, add the finely chopped parsley and mint leaves, diced tomatoes, desiccated coconut.
  3. Fluff the couscous with a fork after it’s completely cooked and toss into the salad bowl.
  4. Mix to combine using salad fork and spoon (make sure not to crush the herbs)
  5. Add salt to taste.
  6. In a separate small bowl, add 3 tbsp of thin cut marmalade and whisk the marmalade to get a runny texture. It’s best if you can let the whisking break the marmalade pieces. Add lemon juice and mix well to combine.
  7. Pour the marmalade dressing over the salad when you are just ready to serve!
  • Prep time 10 Minutes
  • Cook time 20 Minutes
  • Serves 3

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