Tabbouleh Couscous

Recipe from Southern Living

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  • 1 (14 1/2-ounce) can chicken broth
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups uncooked couscous
  • 10 plum tomatoes, seeded and chopped
  • 1 cup diced green onions
  • 1 cup minced fresh Italian parsley
  • 1 cup minced fresh mint
  • 1/2 cup frozen whole kernel corn, thawed
  • 2 garlic cloves, crushed
  • 1 tablespoon grated lemon rind
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon salt
  • Garnish: Italian parsley


  1. Bring chicken broth and 1/4 cup lemon juice to a boil in a large saucepan; stir in couscous. Cover, remove from heat, and let stand 5 minutes. Stir with a fork, and cool.
  2. Stir in chopped tomato and next 9 ingredients; garnish, if desired.
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