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Display of main bowl of tabbouleh couscous with side salad, hummus and at the back a plate of flat breads.
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The Best Tabbouleh Couscous Recipe

The best tabbouleh couscous recipe is delicious served with flat breads and hummus. Or as an accompaniment to grilled chicken or fish.
Course Dinner, Side Dish
Cuisine Middle Eastern, vegan
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Servings 8
Calories 185kcal
Author Neil

Equipment

Ingredients

  • 250 g couscous
  • 300 ml boiling water
  • 3 tablespoon 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
  • Salt
Metric - US Customary

Instructions

  • 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 in a seperate bowl 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.

Nutrition

Calories: 185kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 302mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1275IU | Vitamin C: 19.2mg | Calcium: 41mg | Iron: 1.3mg