• 1 cup low-sodium chicken broth 
  • ½ cup of water 
  • 1 cup couscous 
  • 1 cucumber, seeded and diced
  • 3 green onion, chopped 
  • 1 carrot, grated
  • 1 cup chopped fresh parsley 
  • ¼ cup extra-virgin olive oil 
  • ¼ cup lemon juice
  • ¼ teaspoon ground cumin 
  • ½ teaspoon salt 
  • ½ teaspoon ground black pepper 
  • ¼ cup crumbled feta cheese 


Bring chicken broth and water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let couscous stand until the liquid is absorbed and the couscous is tender 5 to 10 minutes. Fluff with a fork.

Place couscous, cucumber, green onions, carrot, and parsley into a large salad bowl. Combine olive oil and lemon juice in a small bowl and pour over the couscous and vegetables; stir cumin, salt, and black pepper into the tabbouleh. Mix in feta cheese just before serving.

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