Jump to:
Couscous Tabbouleh Salad
Couscous Tabbouleh Salad brings a delightful Mediterranean twist to your table with its fresh herbs, juicy tomatoes, and fluffy couscous. This vibrant dish combines the traditional flavors of Middle Eastern tabbouleh with the quick-cooking convenience of couscous. Perfect for summer gatherings, meal prep, or as a refreshing side dish, this recipe takes just minutes to prepare.
Why You'll Love This Recipe
- Ready in under 15 minutes with minimal cooking required – just boil water and chop fresh ingredients
- Packed with fresh herbs like parsley and mint that provide amazing flavor and health benefits
- Versatile dish that works as a side, main course, or packed lunch option
- Naturally vegan and can easily be made gluten-free with quinoa substitution
- Budget-friendly recipe using simple pantry staples and fresh herbs
Why This Couscous Tabbouleh Salad Recipe Works
This recipe succeeds because it balances traditional tabbouleh elements with modern convenience. The couscous absorbs flavors beautifully while maintaining a light, fluffy texture. Fresh parsley and mint create that authentic Mediterranean taste, while lemon juice adds brightness.
The key lies in proper ratios. Unlike traditional bulgur tabbouleh, couscous requires less soaking time. This means you get the same delicious results in half the time. The olive oil and lemon dressing coats each grain perfectly without making the salad heavy.
What You’ll Need for Couscous Tabbouleh Salad
Ingredients
- 1 cup couscous (regular or whole wheat)
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh mint leaves, finely chopped
- 1 large tomato, diced and drained
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt to taste
- Black pepper to taste
Tools
- Medium saucepan with lid
- Fork for fluffing
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
How to Make Couscous Tabbouleh Salad
Creating this refreshing salad is straightforward. Follow these simple steps for perfect results every time:
| Step 1: | Cook the couscous according to package directions. Typically, bring 1 cup water to boil, add couscous, remove from heat, cover, and let stand 5 minutes. |
| Step 2: | Once the couscous is cooked, fluff it with a fork to separate the grains and prevent clumping. |
| Step 3: | Transfer couscous to a large bowl. Add chopped parsley, mint, and drained diced tomatoes. |
| Step 4: | Drizzle olive oil and fresh lemon juice over the mixture. |
| Step 5: | Season with salt and pepper to taste. Stir gently until all ingredients are well combined. |
Chef's Helpful Tips
- Let couscous cool completely before adding herbs to prevent wilting and maintain their bright color
- Drain diced tomatoes well to avoid making the salad watery – pat them dry with paper towels
- Use flat-leaf parsley instead of curly for better flavor and easier chopping
- Add cucumber or bell peppers for extra crunch and nutrition
- Make ahead and refrigerate – the flavors develop beautifully overnight
Serving and Storage Tips for Couscous Tabbouleh Salad
This versatile salad offers numerous serving possibilities. Enjoy it immediately at room temperature or chill for a refreshing cold salad. The flavors actually improve after sitting for 30 minutes.
Serving Tips
- Serve alongside grilled chicken or fish for a complete meal
- Use as a filling for pita pockets with hummus
- Top with crumbled feta cheese for added protein
- Garnish with pine nuts or almonds for crunch
- Pair with other Mediterranean dishes like Ultimate Chicken Casserole
For storage, transfer to an airtight container and refrigerate up to 3 days. The salad may need a splash of lemon juice to refresh before serving. Avoid freezing as herbs will lose their texture.
Mistakes to Avoid while making Couscous Tabbouleh Salad
Common errors can turn this simple dish into a disappointing experience. Using too much liquid when cooking couscous creates mushy grains. Always follow package ratios precisely.
Over-chopping herbs releases bitter compounds. Aim for a rough chop that maintains texture. Adding ingredients while couscous is hot wilts herbs and creates soggy salad. Patience pays off – let everything cool first.
Skipping the tomato draining step leads to watery salad. Remove seeds and excess juice. Under-seasoning is another pitfall. Taste and adjust salt, pepper, and lemon juice before serving.
You Must Know
- Fresh herbs are non-negotiable – dried won’t provide the same bright flavor or texture
- Quality olive oil makes a difference – use extra virgin for best taste
- This salad is naturally halal and suitable for various dietary restrictions
- Couscous is actually pasta, not a grain – keep this in mind for gluten-free guests
Suggestions for Couscous Tabbouleh Salad
Customize this base recipe to suit your preferences. Add diced cucumber for extra crunch or chickpeas for protein. Green onions provide a mild bite that complements the herbs beautifully.
For meal prep enthusiasts, prepare components separately. Store chopped herbs, cooked couscous, and dressing in different containers. Combine just before eating for maximum freshness. This method works great with quick meal planning strategies.
Try different couscous varieties. Pearl couscous offers interesting texture, while whole wheat adds nutty flavor. Consider this Couscous Tabbouleh Recipe from NYT Cooking for inspiration. The Israeli Couscous version provides another delicious variation.
FAQs:
Yes, you can prepare it up to 24 hours in advance. Store in an airtight container in the refrigerator. The flavors actually improve overnight, but add fresh herbs just before serving for best color.
Quinoa makes an excellent gluten-free substitute. Bulgur wheat creates a more traditional tabbouleh. Rice or cauliflower rice also work well for different dietary needs.
Always add herbs to completely cooled couscous. Chop them just before using and pat dry if washed. A splash of lemon juice helps preserve color.
Absolutely! It’s packed with fresh herbs providing vitamins and antioxidants. The olive oil offers healthy fats, while couscous provides energy-boosting carbohydrates. It’s naturally low in calories and high in flavor.
Definitely! Add chickpeas, grilled chicken, shrimp, or crumbled feta cheese. These additions transform it from a side dish into a satisfying complete meal.
Conclusion
Couscous Tabbouleh Salad proves that delicious doesn’t mean complicated. This recipe delivers fresh Mediterranean flavors in minutes, making it perfect for busy weeknights or elegant entertaining. The combination of fluffy couscous, aromatic herbs, and zesty lemon creates a dish that’s both satisfying and refreshing.
Whether you’re exploring Mediterranean cuisine or seeking healthy meal options, this versatile salad fits the bill. Try it alongside seafood dishes or enjoy it solo. For more recipe inspiration, check out this traditional Tabbouleh guide. Your taste buds will thank you for this simple yet flavorful addition to your recipe collection.
More Easy Lunch Recipes:
- Grilled Halloumi Tomato Sandwich – Easy Mediterranean Recipe
- Irresistible Sticky Beef Noodles with Deep Asian Flair
- Irresistible Honey Garlic Chicken Breasts: Savory Delight
- Easy Crab Brûlée Recipe: A Gourmet Seafood Delight
Recommended
📖 Recipe Card
Easy Couscous Tabbouleh Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Fresh Mediterranean couscous tabbouleh salad with herbs, tomatoes, and lemon dressing. Ready in 15 minutes, perfect for summer gatherings or meal prep.
Ingredients
- 1 cup couscous (regular or whole wheat)
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh mint leaves, finely chopped
- 1 large tomato, diced and drained
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt to taste
- Black pepper to taste
Instructions
- Cook the couscous according to package directions. Typically, bring 1 cup water to boil, add couscous, remove from heat, cover, and let stand 5 minutes.
- Once the couscous is cooked, fluff it with a fork to separate the grains and prevent clumping.
- Transfer couscous to a large bowl. Add chopped parsley, mint, and drained diced tomatoes.
- Drizzle olive oil and fresh lemon juice over the mixture.
- Season with salt and pepper to taste. Stir gently until all ingredients are well combined.
Notes
- Let couscous cool completely before adding herbs to prevent wilting and maintain their bright color
- Drain diced tomatoes well to avoid making the salad watery – pat them dry with paper towels
- Use flat-leaf parsley instead of curly for better flavor and easier chopping
- Add cucumber or bell peppers for extra crunch and nutrition
- Make ahead and refrigerate – the flavors develop beautifully overnight
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook/Mixing
- Cuisine: Mediterranean/Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 185
- Sugar: 2g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Mediterranean salad recipe, tabbouleh with couscous, fresh herb salad, Middle Eastern couscous dish, quick summer salad, vegan tabbouleh recipe, healthy grain salad, parsley mint salad
