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Israeli Couscous Tabbouleh and a Trip To Camp Blogaway

May 14, 2012

Last weekend I made a journey into the woods for Camp Blogaway, a food blogger conference, and had THE MOST fantastic time! Since starting this journey two years ago, never had I felt like I was surrounded by so many people just like me!

[Camp Blogaway]

[Camp Blogaway Group Photo]

I met soooo many cool peeps and tried so many fantastic foods. I have to tell you, it opened me up to a whole new world. We talked about how to monetize your blog, take photos the professional way, write recipes properly, avoid blogger burnout, and so much more.

Kelly and I (from Evil Shenanigans)

My roomies, Dana (from Foodie Goes Healthy) and Carolyn (from The Healthy Voyager)

Cathy (from She Paused For Thought)

Being up in the mountains was divine. It was perfect weekend weather up there at Camp de Benneville Pines in Angelus Oaks, CA. I love nature! Wow, sometimes I think I was born to be a tree-hugging hippie. Not that there’s anything wrong with that. That’s exactly what I am actually – a tree-hugging METALHEAD!! Ha ha ha!! Seriously though, it was awesome to be up in the mountains, and not only were we lucky enough to have a full moon, it was a “super moon“!! I only wish I had been able to get a good shot of it.

The road up to camp

Camp Blogaway
Yucca’s are one of my fav’s! Especially flowering ones!

Camp Blogaway
Road down to the main cabin

One of the products I took away from the networking table was some Israeli couscous. I had always seen it in the store, and always wanted to try it, but just never picked it up. I figured now was the best time to get outside of my comfort zone a bit, and try something new. It was a total success!

I know that “Tabbouleh” can sound a little intimidating, and what the heck is Israeli couscous?! This dish is basically a cucumber, tomato and pasta salad that is really refreshing!

Tabbouleh with Israeli Couscous
I make different versions of this salad all the time, often with simply a different starch. Traditionally tabbouleh is made with bulgur, which is a cereal made of wheat, but generally I make it with millet, quinoa, or even hulled hemp seeds. The Israeli couscous is a bigger version of regular couscous pasta.

Persian Cucumbers and grape tomatoes

I got my booty to the farmers market this Saturday, and picked up some Persian cucumbers and got to work.

Persian Cucumbers and grape tomatoes

Four cups of diced cucumber, and two cups of diced tomato. This salad is so simple, and so flavorful, the hardest part is cooking the couscous!

Grape Tomatoes

This salad is dressed with a simple red wine vinaigrette. Tangy, tart, and perfect on this chilled pasta salad! I hope you enjoy!

Red Wine Vinegar, Dijon Mustard, and Extra Virgin Olive Oil

What food item have you always wanted to try, but haven’t yet? I encourage you to get in your kitchen and try it!

Israeli Couscous Tabbouleh

Israeli Couscous Tabbouleh
By Natalie Wiser-Orozco
Published: May 14, 2012
Expand your pasta horizons with Israeli Couscous in this refreshing salad that’s perfect for summer!


1 CupWhole Wheat Israeli Couscous*
1ΒΌ CupWater
3 TablespoonsRed Wine Vinegar
2 TablespoonsExtra Virgin Olive Oil
1 TeaspoonDijon Mustard
ΒΌ TeaspoonSea Salt
1/8 TeaspoonFreshly Cracked Black Pepper
4 CupsDiced Cucumber
2 CupsDiced Tomato
ΒΌ CupRoughly Chopped Parsley


To cook the couscous, heat the water in a saucepan over high heat until it boils. Once boiling, add the couscous, and reduce to a simmer. Cook until tender, about 10 – 12 minutes. Keep an eye on it, or it will stick to the bottom of the pan. While the couscous is cooking, in a large bowl, add the vinegar, oil, dijon mustard, salt and pepper, and whisk until combined. Add the cucumber, tomato, parsley, and cooked couscous to the dressing mixture and mix well. Can be served warm or cold!

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Yield: 4 servings

Serving size: 1 3/4 Cups
Calories per serving: 239
Fat per serving: 8.1g
Saturated Fat per serving: 1.1g
Cholesterol per serving: 0mg
Sodium per serving: 149.6mg
Carbohydrates per serving: 36.4g
Fiber per serving: 5.5g
Sugars per serving: 4.1g
Protein per serving: 6.8g

Israeli Couscous Tabbouleh Printable Recipe


  1. Cathy @ She Paused 4 Thought
    May 14, 2012 at 10:17 pm

    That looks fabulous!!! I loved meeting you at Camp Blogaway. You are forever etched on my heart. I walked away with spelt berries.. I will figure out how to use them shortly. In the mean time… Israeli Couscous Tabbouleh looks like a real winner!

    • Natalie Wiser-Orozco
      May 15, 2012 at 8:41 am

      Aww Cathy, you are so sweet!! It was such a pleasure meeting you too – such good times. I just wish we had time to chat more!! I find myself really missing that weekend, and wish it could happen more than once a year. Those cards you gave me are spectacular, BTW! My husband picked them up, and went gaga over them too. He loves them! See you soon hopefully!!

  2. Dana @ Foodie Goes Healthy
    May 15, 2012 at 8:30 pm

    Hi Natalie- nice recap of the Camp Blogaway weekend. Love the photos. I want to start making my own salad dressings. Hope to see you soon. Best, Dana

  3. Jackie Dodd
    May 16, 2012 at 3:58 pm

    I wanted to go so bad, but I was knee deep in moving. So many of my lovely friends were able to make it and I’m sure it was a fabulous time. Next year, I hope.

    • Natalie Wiser-Orozco
      May 18, 2012 at 12:19 pm

      Yes, Jackie, hopefully next year! It would be great to meet you in person! πŸ˜€

  4. Mimi Avocado
    May 28, 2012 at 10:41 am

    It was great to meet you at Camp Blogaway…we’re practically neighbors, so we should get together sometime! I love Israeli couscous too…add some avocado to that salad! Ha!

    • Natalie Wiser-Orozco
      May 29, 2012 at 12:41 pm

      Likewise, Mimi!!! Yes, we need to pay you a visit… running low on Avocados!!!


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