Couscous Tabbouleh Salad
This simple and delightful Eastern Mediterranean dish, is a favorite of mine, especially during the warmer seasons of spring and summer. Tabbouleh is traditionally made with bulgur wheat, but this version swaps out the bulgur wheat for couscous to equal, if not better, results.
This year, our garden gifted us an abundant crop of parsley. To ensure none of it went to waste, I found ways to use it up quickly. While I dried the majority for future use, I couldn’t miss the opportunity to use the aromatic fresh parsley in my favored couscous tabbouleh salad.
Variations
One of the aspects I appreciate most about this recipe is its flexibility. Depending on the produce ripe in my garden, sometimes I may alter the quantity of vegetables. For a heartier version or to stretch the salad a bit further, you can incorporate a can of chickpeas.
No matter how you decide to customize it, this recipe yields a delicious dish that stays fresh in the fridge for days. Owing to this, I always make a generous portion. The leftovers make for excellent subsequent meals, allowing me to relish the delightful flavors over a few days.
I hope you enjoy this Couscous Tabbouleh salad. If you are looking for other delicious and healthy recipes, check out my post on Spinach Quinoa Salad.
Couscous Tabbouleh Salad
This salad is simply made with couscous, chopped vegetables, lemon juice, olive oil, mint, and loads of fresh parsley. It's light, delicious, and lasts for days in the refrigerator.
Ingredients
- 1 Cup Water
- 2 Tbs Butter
- ⅛ tsp Salt
- 1 Cup Couscous
- 1 English Cucumber finely chopped
- 1 Cup Campari Tomatoes chopped
- ½ Cup Purple Onion finely chopped
- 1 Cup Parsley finely chopped
- 10 Mint leaves finely chopped
- 4 Tbl Olive Oil
- 2 Fresh Lemons juiced
- Salt to taste
- Pepper to taste
Instructions
Make the Couscous
- Bring to a boil 1 cup of water, 2 Tbs of butter, and a an 1/8 tsp of salt. Once it's boiling and the butter is melted, turn off the heat and stir in the couscous.
- Cover and let it sit for 5 minutes.
- After 5 minutes, fluff it with a fork and let it cool.
Couscous Tabouleh Salad
- Finely chop the cucumber, tomato, onion, parsley and mint.
- In a large bowl combine the cooled couscous with your chopped vegetables and herbs.
- Add the juice from the two fresh lemons and the olive oil.
- Toss thoroughly and add salt and pepper to taste.
- Refrigerate and enjoy.
Tried this recipe?Let us know how it was!
Mom of two and seeking sanity in the everyday. Let’s chat about family, school struggles, travel, and living our best life. Located in the San Francisco Bay area.
