This recipe for Asparagus Tabouli replaces bulgur with couscous and adds extra flavor with roasted asparagus, bell peppers and onions.

Couscous Tabouli with Roasted Vegetables

In an attempt to add more ethnic cuisines to my repertoire of recipes I made my own somewhat-authentic version of the Arab dish Tabouli.

Couscous Tabouli Recipe

The result was flavorful and delicious!  Next time I make it, I’m topping it with salmon! Yum!

Coucous Asparagus Tabouli Ingredients

Ingredients (serves 2)

  • 1/2 lb asparagus
  • 1 red bell pepper (chopped)
  • 1 small onion (chopped)
  • 5 tbsp olive oil (divided)
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 1 cup chicken broth
  • 1/2 cup water
  • 2 lemons (juiced)
  • 1 1/2 cups couscous
  • 1 tomato (chopped)
  • 2 green onions (chopped)

Preheat the oven to 400°F.

Start by cutting off the hard ends of the asparagus.

Roasted Asparagus Recipe

Chop the remaining asparagus spears into one inch pieces then arrange in an even layer on a baking sheet with the red pepper and onion.

Roasting Vegetables

Drizzle the vegetables with 2 tbsp olive oil and sprinkle with the black pepper and kosher salt. Place in the oven for 12 minutes.

While the veggies are roasting, prepare the couscous.

Bring the chicken broth and water to a boil.  Add in the lemon juice and 3 tbsp olive oil, then add the couscous.

Couscous Tabouli Recipe

Remove the couscous from the heat and cover. Let rest for 5 minutes then fluff with a fork.

Add the tomatoes and roasted vegetables to the couscous and toss.

Add to a bowl, top with green onions and dig in!

Asparagus Tabouli Recipe

Couscous Tabouli with Roasted Vegetables
Print Recipe Pin Recipe
5 from 1 vote
Rate this Recipe

Couscous Asparagus Tabouli

This recipe for Asparagus Tabouli, a classic Arab dish, replaces bulgur with couscous and adds extra flavor with roasted asparagus, bell peppers and onions.

Ingredients

  • 1/2 lb asparagus
  • 1 red bell pepper, diced
  • 1 cup onion, diced
  • 5 tbsp olive oil, divided
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt
  • 1 cup chicken broth
  • 1/2 cup water
  • 2 lemons, juiced
  • 1 1/2 cups couscous
  • 1 tomato, chopped
  • 2 green onions, chopped

Instructions

  • Preheat the oven to 400°F.
  • Start by cutting off the hard ends of the asparagus.
  • Chop the remainder of the asparagus spears into one inch pieces then arrange in an even layer on a baking sheet with the red pepper and onion.
  • Drizzle the vegetables with 2 tbsp olive oil and sprinkle with the black pepper and kosher salt.
  • Place in the oven for 12 minutes.
  • While the veggies are roasting, prepare the couscous.
  • Bring the chicken broth and water to a boil.
  • Add in the lemon juice and 3 tbsp olive oil, then add the couscous.
  • Remove the couscous from the heat and cover.
  • Let rest for 5 minutes then fluff with a fork.
  • Add the tomatoes and roasted vegetables to the couscous and toss.
  • Add to a bowl and top with green onions.

Nutrition Facts

Serving 2gCalories 461kcal (23%)Carbohydrates 65g (22%)Protein 11g (22%)Fat 18g (28%)Saturated Fat 2g (10%)Sodium 521mg (22%)Potassium 554mg (16%)Fiber 7g (28%)Sugar 6g (7%)Vitamin A 1675mg (34%)Vitamin C 82.2mg (100%)Calcium 63mg (6%)Iron 2.8mg (16%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.