A flavourful Middle Eastern salad, our couscous tabbouleh recipe (couscous tabouli salad) is delicious and easy to make. With its origins in Lebanon and Syria, it is packed with fresh parsley and mint and traditionally made with bulgur wheat, like in our Middle Eastern meatball recipe. Think of this dish as a chopped herb salad served with a grain.
Ready for a new go-to side dish, let us show you how to whip up this recipe.
An easy couscous tabbouleh recipe
We think you will love how simple this recipe is to make and it's great for meal prep, stores well and actually tastes better the next day. If you have any leftovers, it's perfect for lunch too. (See our notes below for more meal prep and storage details).
We personally find using couscous makes tabbouleh more child-friendly, but you can also leave out the grated garlic if need be as well.
This side dish recipe is delicious paired with other Middle Eastern flavours like our Middle Eastern meatballs, lamb koftas or Dukkah-crusted baked salmon.
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Ingredients and substitutions
- Couscous - we use fine-grain Moroccan couscous for this recipe. You could also use pearl couscous or even Lebanese couscous depending on what is available to you.
- Fresh parsley - Curly-leaf parsley works well for tabbouleh but you could use flat-leaf parsley as well. We have parsley growing in our garden and use a 'bunch' for this recipe which is approximately 2 cups or 55 grams. Make sure to wash the leaves well.
- Spring onions (or scallions/ green onion) - substitute with half a red onion.
- Tomatoes - You can substitute for cherry tomatoes depending on availability and seasonality.
- Cucumber (telegraph)
- Fresh mint leaves - washed.
Middle Eastern salad dressing:
- A clove of garlic - grated
- Ground coriander
- Juice of one lemon - approx 2-3 tablespoons.
- Olive oil
- Salt and pepper.
See recipe card for quantities.
Instructions
A quick Middle Eastern salad recipe this couscous tabbouleh can be whipped up in four simple steps.
1. Cook the couscous
- To cook your couscous bring ⅔ cup water, a teaspoon olive oil and a pinch of salt to the boil, lid on.
- Once boiling, take of the heat, add the ⅔ cup couscous, cover with the lid and let sit for 3 minutes.
- Then add another teaspoon of olive oil use a fork to mix through and fluff up couscous. Set aside.
2. Make the salad dressing
- To make the tabbouleh dressing add the grated garlic, ground coriander, lemon juice, remaining olive oil, salt and pepper into a jug and whisk well. Set aside till required.
3. Prep the salad ingredients
- Wash the herbs well then finely chop.
- Dice the cucumber and tomatoes then finely slice the spring onions.
4. Assemble the tabbouleh salad
- In a large mixing bowl, add the cooked couscous, parsley, mint, tomatoes, cucumber, spring onions and dressing. Mix well and let it sit for at least 20 minutes.
- Before serving the couscous tabbouleh mix well again, as the ingredients will have settled. Serve and enjoy!
Storage
This Middle Eastern salad recipe can be kept for up to 3-4 days in your fridge, if stored correctly, in an air-tight container.
Meal prep
Whether it's for dinner meal prep or lunch, this couscous tabbouleh recipe is ideal. Simply make the recipe in full following all our instructions then pop covered in the fridge.
And it tastes even better the next day as the flavours have had time to develop.
Chef tips
With such a beautifully simple dish there really is nowhere to hide and the detail is all in the prep work.
- Sharpen your knives - the majority of the work in this recipe is in dicing and slicing, take time to do it well and work with a sharp knife.
- Balance the dressing - take time to taste the dressing and adjust the seasoning to your like before pouring over the salad ingredients.
More delicious dinner ideas.
Looking for more delicious dinner ideas? Try our delicious grilled venison with vegetable salad and green dressing. For cooler days this slow-cooked lamb and barley soup is healthy and delicious. Try a Japanese-inspired poke bowl with this miso baked salmon recipe. Or for a one-pot wonder try our creamy chicken and chorizo orzo dish.
Variations
There are many variations on the classic tabbouleh recipe, though the key flavours of parsley, mint and lemon remain the same. You could try adding:
- A different grain: Israel couscous or quinoa
- Cauliflower rice
- Grilled vegetables
- Feta
- Hummus
- Olives
Serving suggestions for couscous tabbouleh
Serve as a main or side dish this Middle Eastern salad is a versatile recipe that pairs with a variety of proteins and dishes.
Try serving with:
- Fish - Lightly seasoned grilled fish like sea bass or snapper works beautifully with the bright flavours of tabbouleh. Or try our baked salmon recipe.
- Grilled Chicken – Serve with grilled chicken for a light and balanced meal.
- Lamb kofta - Pair with spiced lamb kofta for a flavorful meal.
- Falafel – A great vegetarian option, falafel adds texture and complements the freshness of tabbouleh.
- Shawarma - Serve with chicken or beef shawarma for a Middle Eastern-inspired feast.
- Roasted vegetables - delicious served with a mix of roasted vegetables like zucchini, eggplant, and bell peppers.
- Hummus and pita bread - a classic pairing that make a delicious appetizer or snack.
Couscous tabbouleh is a refreshing, versatile dish that brings together vibrant herbs, zesty lemon, and light, fluffy couscous. Whether served as a side or enjoyed as a main, it’s a perfect addition to any meal. With its fresh flavours and endless pairing options, this dish is sure to become a go-to for gatherings or simple weeknight dinners. Give it a try and enjoy the balance of bright, bold tastes with minimal effort!
Did you try the dish? Please leave a rating and review below. And if you have any questions about the recipe, feel free to ask us in the comment section below.
Happy cooking!
Recipe
Couscous Tabbouleh Recipe
Ingredients
- ⅔ cup Couscous We use fine-grain Moroccan
- 1 Bunch Parsley Curly-leaf 55g or 2 cups
- 2 stalks Spring onions / scallions
- 2 Tomatoes
- ½ Cucumber (Telegraph)
- ½ cup Mint leaves
Salad dressing
- 1 clove Garlic grated
- ¼ teaspoon Ground coriander
- 1 Lemon juice only Approx. 2-3 tbsp
- ¼ cup Olive oil
- ½ teaspoon Salt adjust to taste
- ¼ teaspoon Pepper adjust to taste
Instructions
Cook the couscous
- In a small pan add ⅔ cup of water, 1 teaspoon of the olive oil and a good pinch of salt. Cover with lid and bring to a boil.⅔ cup Couscous
- Take the pan off the heat, add the couscous and let sit for 3 minutes with the lid on.
- After 3 minutes, add another 1 teaspoon of the olive oil and use a fork to stir and fluff up the couscous. Set aside till required.
Make the dressing
- Add the grated garlic, ground coriander, lemon juice, remaining olive oil, salt and pepper into a jug and whisk together. Check seasoning and adjust to taste.1 clove Garlic, ¼ teaspoon Ground coriander, 1 Lemon juice only, ¼ cup Olive oil, ½ teaspoon Salt, ¼ teaspoon Pepper
Prep the salad ingredients
- Wash and finely chop the parsley and mint leaves.1 Bunch Parsley Curly-leaf, ½ cup Mint leaves
- Dice the cucumber and tomato, and finely slice the spring onions.2 stalks Spring onions / scallions, 2 Tomatoes, ½ Cucumber (Telegraph)
Assemble
- Add the cooked couscous, chopped parsley, mint, spring onion, tomato, cucumber and dressing to a large bowl. Mix to combine well. Adjust seasoning to taste.
- Let sit for at least 20 minutes (or overnight if possible) to develop flavour.
