The best tabbouleh couscous recipe is delicious served with flat breads and hummus or as an accompaniment to grilled chicken or fish.
Folks, I’ve called this recipe “The Best Tabbouleh Couscous Recipe” because I believe it’s the only tabbouleh recipe that you’ll ever need.
Now that’s a bold statement isn’t it?
You see traditionally tabbouleh is made with bulgur wheat and here I’m showing you how to make tabbouleh with couscous!
The great thing about using couscous is it makes it simpler (and quicker) to make whilst there’s no loss of the delicious authentic taste!
Tabbouleh, also known as tabouli, tabbuleh or tabouleh is a Levantine vegetarian dish from the Middle East.
It’s a healthy salad made with lots of finely chopped fresh parsley, mint, tomatoes, cucumber and onion tossed with olive oil and lemon juice.
Not only great as a main or side dish this tabbouleh couscous will accompany just about any dish you can think of.
You can prepare your couscous tabbouleh a couple of hours ahead of your meal if you wish.
If you’re making it the day before then I recommend preping all your salad ingredients and keeping them seperate. This will prevent your tabbouleh becoming all soggy.
Closer to your meal mix all the ingredients together
Make sure you select only fresh ingredients. Use vegetables that are crisp and haven’t been sitting about going limp. You want ripe but firm tomatoes. Not ones that are too soft. They need to have a bite to them.
The quality of your tabbouleh salad will depend on your selection of vegetables.
Your Questions About This Tabbouleh Couscous
- Is this tabbouleh couscous recipe healthy? Yes it’s full of fibre and healthy fats
- How can I make tabbouleh gluten free? You can make gluten free tabbouleh by using cooked quinoa or millet instead of couscous or bulgur wheat.
- How long does tabbouleh last? If you keep your freshly made tabbouleh in an air tight container it’ll last approximately 2 days in the fridge before it goes soggy.
- Can you reheat tabbouleh? You can eat tabbouleh both warm or cold. However it should only be reaheated once by giving it a quick 15 minute re-heat in the oven or a quick 30 seconds in your microwave. Make sure you mix it well before serving.
- Can you freeze tabbouleh? No you cannot freeze tabbouleh. Tabbouleh is a fresh salad best enjoyed as soon as it’s made or after a short period marinating in the fridge.
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Other Popular Couscous Recipes You Might Also Like
- Mediterranean chorizo couscous is a delicious quick healthy budget meal. You’ll love the flavours of the smoky sweet lightly toasted couscous. It’ll make your taste buds sing!
- Couscous ratatouille is a delicious vegan medley of vegetables combined with giant couscous, making a perfectly filling quick healthy meal. It’s ideal as a family dinner and easily freezable too!
- Vegetarian couscous stuffed peppers make for a delicious quick healthy meal. Stuffed with tasty feta cheese and a selection of healthy ingredients these peppers make for an excellent light lunch, starter or dinner.
Coming Thursday on Neil’s Healthy Meals
Well folks you might remember that Lynne and I were off on our travels at the start of June in Hong Kong and Bali.
We were lucky enough to stay in some amazing places and to eat some mouthwatering food.
I always get inspiration for my recipes from places we’ve visited. This time when we were staying in Bali there was a particular breakfast I loved that I just had to take note of so I could recreate it for you guys on our return.
So please join me next Thursday for that amazing peanut butter chocolate banana smoothie bowl recipe!
In the meantime I hope you have an amazing weekend!
The Best Tabbouleh Couscous Recipe
This tabbouleh couscous is best if you can leave it to marinate in the fridge for about an hour. That way you’ll get the very best flavours from it!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
- 250 g couscous
- 300 ml boiling water
- 3 tbsp extra virgin olive oil
- Zest and juice from 1 lemon
- 4 salad tomatoes seeded and finely diced
- 175 g cucumber finely diced
- 3 Spring Onions sliced finely
- 3 tbsp. parsley chopped
- 3 tbsp. mint chopped
- 1 clove garlic crushed
- Place the couscous in a large bowl and pour the boiling water over it and stir. Cover the bowl and leave to stand for about 5 minutes until all the water has been absorbed.
- Meanwhile whisk the olive oil and lemon juice together.
- When the couscous is ready fluff it up with a fork to separate all the grains.
- Add the tomatoes, cucumber, spring onions, parsley, mint, garlic and zest from the lemon to the couscous.
- Drizzle the olive oil lemon juice mixture over the couscous and mix well.
- Taste the tabbouleh and season to taste. Add more olive oil or lemon juice if necessary.
- Delicious served with flat breads and hummus. Or as an accompaniment to grilled chicken or fish.