Meyer Lemon Couscous Tabbouleh

This totally vegan side dish is a gorgeous addition to any table and is especially delicious when paired with our Quandary.


  • 3 cups couscous
  • 2 ¼ cups vegetable stock
  • 1 Meyer lemon, peeled with a peeler
  • ½ red onion, brunoise (3mm cubes)
  • 1 Tbsp Meyer lemon zest
  • 1 ounce Meyer lemon juice
  • 1 bunch green onion, sliced
  • 4 tomatoes, diced
  • 1 English cucumber, brunoise (3mm cubes)
  • 1 bunch Italian parsley, minced
  • 1 bunch mint, minced
  • sea salt or flake salt
  • Trefethen extra virgin olive oil


  • 1Combine stock and lemon peel into a saucepot and bring to a boil. Taste and season with salt as needed.
  • 2Place couscous into a large bowl. Pour hot stock over couscous, cover the whole bowl with plastic film, and steam for about 15 minutes or until couscous is cooked. Remove film and fluff the couscous with a fork. Let cool to room temperature and add remaining ingredients. Taste and adjust seasoning with salt and olive oil.
  • 3Serve in your favorite bowl as a side dish and enjoy!

Pairs Well With

Other recipes you will enjoy

  • Chili Lime Shrimp with Ginger & Cilantro Rice

  • Roasted Beet & Summer Bean Salad