Cherry Tabbouleh

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cherry tabbouleh
  • 4Servings


  • 1 1/2 cups pearl couscous
  • 1/3 cup EVOO
  • 1 teaspoon orange zest plus 3 tbsp. juice
  • 2/3 pound cherries, pitted and quartered
  • 2 small (Persian) cucumbers, chopped
  • 3/4 cup each chopped fresh parsley and mint
  • 1/2 cup finely chopped red onion


In saucepan, cook couscous according to package instructions; rinse in cold water. In large bowl, toss couscous with oil, orange zest and juice; season. Toss with cherries, cucumbers, parsley, mint and onion; season.