Israeli Couscous Tabbouleh
- Place couscous and Campbell's broth in a saucepan with a tight-fitting lid and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes. Set aside and let cool for 10 minutes.
- In a large bowl, whisk lemon juice, garlic, salt, pepper, and olive oil. Toss with cucumbers and tomatoes. Combine with couscous, parsley, mint, and green onions.
Make ahead: Keep in an airtight container in the refrigerator for up to 3 days.
Recipe Made With
CAMPBELL’S® Ready to Use Vegetable Broth
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