tomatillo tabbouleh verde

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For the couscous:

  • 2 cups water
  • 1/4 teaspoon kosher salt
  • 1/2 cup pearl couscous *

For the tabbouleh:

  • 3/4 cup minced parsley
  • 1/2 cup minced cilantro
  • 2 tablespoons chiffonade mint
  • 1/2 cup minced green onions
  • 1 cup minced raw tomatillos (about 4)
  • 1 minced jalapeño (remove the pith and seeds for less spice)
  • 2 tablespoons extra virgin olive oil (plus more to taste)
  • 1/4 cup lime juice (plus more to taste)
  • Salt and pepper to taste


  1. Make the couscous: Bring the water and salt to a boil in a small saucepan.
  2. Once the water is boiling, add the couscous and cook, uncovered, stirring occasionally, for about 7 to 8 minutes (check the box for cooking time). The couscous is done when it is al dente (pleasantly chewy).
  3. Strain and then rinse the couscous in lukewarm water for about 30 seconds. Drain well and add to a mixing bowl.
  4. Make the tabbouleh: This tabbouleh is best when served immediately, but is still very good the next day. Use a sharp knife and dry the herbs completely to make sure they don’t turn brown.
  5. Add the parsley, cilantro, mint, green onions, tomatillos, jalapeño, olive oil, lime juice, salt, and pepper to the couscous.
  6. Combine, taste it, and adjust the seasoning to taste (oil, lime, salt, pepper).


* Pearl couscous is much larger than fine couscous, so if you’re using a finer kind, be sure to reduce the cook time. Cooking times vary from box to box, so be sure to check yours for instructions. This dish can be made a few hours ahead of time; if you plan to let the tabbouleh sit for longer than 30 minutes, undercook the couscous by about 1 minute.