Description
Fresh Mediterranean couscous tabbouleh salad with herbs, tomatoes, and lemon dressing. Ready in 15 minutes, perfect for summer gatherings or meal prep.
Ingredients
Scale
- 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