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Couscous tabouleh with smoked chicken

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Couscous tabouleh with smoked chicken

Who says tabouleh has to be made from bulgur wheat? This time I've used couscous for a variation and it is delicious. If you don't have couscous, use bulgur wheat or cooked rice (brown and wild rice mixed with long grain white for variety).


  • 1 cup couscous
  • ¾ cup boiling water
  • 1 teaspoon salt
  • 4-5 spring onions, trimmed
  • 2 large tomatoes, blanched
  • ½ telegraph cucumber, deseeded and finely diced
  • 1 cup chopped fresh parlsey
  • ½ cup chopped fresh mint
  • juice one lemon
  • ¾ cup vinaigrette
  • 2 double smoked chicken breasts
  • 410 gram can, apricot halves or alternatively, poached fresh apricot halves


  1. Pour the boiling water over the couscous and salt in a bowl and leave for 5-10 minutes before fluffing up with a fork.
  2. Finely chop the spring onion and tomato and add to the couscous with the parsley, cucumber, mint, lemon juice and vinaigrette. Toss gently with your hands.
  3. Finely slice the smoked chicken and arrange the couscous and smoked chicken on a plate, or wide shallow bowls.
  4. Serve with apricot halves and if wished, lightly grill or pan fry the halves before serving. You could also grill the smoked chicken to add contrasting flavour.

Cooks Tips

- Salt is needed in this recipe or the couscous will be bland.

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