Tabbouleh Recipe with Couscous for a Quick and Easy Tabbouli Salad. Copyright © 2023 Terence Carter / Grantourismo. All Rights Reserved.

Tabbouleh Recipe with Couscous for a Quick and Easy Tabbouli Salad

This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.

Our tabbouleh recipe with couscous makes a quick and easy tabbouli salad that takes just 10 minutes. A traditional tabbouleh is made with bulgur, but bulgur is more expensive and requires soaking for longer. This affordable easy tabbouleh recipe makes a salad that’s just as delicious. Serve with hummus, kofte and flat bread for a Middle Eastern feast.

If you’re a lover of Mediterranean food and particularly Middle Eastern food, then you’re going to love our easy tabbouleh recipe with couscous. It makes a super simple tabbouli salad that’s an absolute breeze to make but still very delicious and takes only 10 minutes to pull together.

I’m making this tabbouleh recipe tonight with a classic hummus that Terence learnt to make when we lived in Abu Dhabi (it’s one of our best chickpea recipes), a baba ganoush, gently spiced beef kofta and a crunchy fattoush salad, because it’s 41°C (105°F) today, which is well and truly salad weather.

But if you want to make a Middle Eastern feast you could also make some hummus with spicy ground beef, maybe our roasted cauliflower with pickles, or even our balela salad, a rustic cumin-spiced hummus with whole chickpeas topped with a traditional Arabic salad. You’ll find recipes for those dishes and more on the Middle Eastern food link, above.

Now before I share our tabbouleh recipe with couscous, I have a favour to ask. Grantourismo is reader-funded. If you’ve enjoyed our recipes, please consider supporting Grantourismo. You could buy us a coffee and we’ll use that money to buy ingredients for recipe testing, make a donation toward our Cambodian cuisine history and cookbook on Patreon. or shop our Grantourismo store on Society6 for gifts for foodies designed with Terence’s images.

Another option is to use our links to book accommodation, rent a car, buy travel insurance, or book a tour on Get Your Guide. Or purchase something on Amazon, such as these James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, or cookbooks for culinary travellers. We may earn a small commission but you won’t pay extra. Now let me share our easy tabbouleh recipe with couscous.

Tabbouleh Recipe with Couscous for a Quick and Easy Tabbouli Salad

This super easy tabbouleh recipe with couscous is going to make you a speedy tabbouli salad recipe that should only take you 10 minutes or so – depending on your knife skills! – and yet it just as delicious as a more traditional tabbouleh.

Trust us on this, as we lived in the United Arab Emirates for seven years and ate tabbouleh at least few times a week from our home in Abu Dhabi, then Dubai, and on our travels throughout the Middle East, initially on holidays, then as travel guidebook writers. We know our Middle Eastern food.

Traditional tabbouleh is made with bulgur right across the Middle East. But bulgur requires a longer soaking time, is harder to source, and bulgur is considerably more expensive, at least where we live.

Tabbouleh Recipe with Couscous for a Quick and Easy Tabbouli Salad. Copyright © 2023 Terence Carter / Grantourismo. All Rights Reserved.

Couscous, which is used more in the cooking of North African cuisines, such as Moroccan food, is so much more accessible. Couscous is faster to soak and couscous is far more affordable.

And we’re conscious that many of our readers are feeling the cost-of-living crisis, so we’re not alone in looking for more affordable options when it comes to meal prepping.

Just a few tips to making this tabbouleh recipe with couscous for a quick and easy tabbouli salad.

Tips to Making this Tabbouleh Recipe with Couscous for a Quick and Easy Tabbouli Salad

I only have a few tips to making this tabbouleh recipe with couscous as it makes a super-quick and easy tabbouli salad and there’s really nothing to it.

When it comes to the couscous, if you have the choice of a few sizes of couscous, go for the largest couscous, which is ‘moyen’ or medium-sized for us. You may have access to couscous pearls, which are larger.

Tabbouleh Recipe with Couscous for a Quick and Easy Tabbouli Salad. Copyright © 2023 Terence Carter / Grantourismo. All Rights Reserved.

Follow the couscous packet directions, but, generally, the ratio is 1:1, so one cup of couscous to one cup of water. Stir to prevent clumping then cover with a cotton kitchen towel, let it stand for 5 minutes or so, until the couscous is soft and there’s no water, then fluff up the couscous with a fork and set it aside to cool.

Meanwhile, to a salad bowl, you can add the diced cucumbers and tomatoes, and sprinkle them with salt to bring out the flavour, then set that aside while you prep the other ingredients.

In a small jug – or a jar or dish – thoroughly stir the minced garlic, extra virgin olive oil and lemon juice together, which is essentially you’re tabbouleh salad dressing.

When the couscous is cool, just add it to the salad bowl with the diced cucumbers and tomatoes, then add your chopped parsley, mint and scallions, pour in the dressing, and stir everything together well so it’s thoroughly incorporated and you’re done. Too easy.

I love salt, and I recommend a quality sea salt, or Kosher salt for our American readers, but I find that I don’t need more salt after salting the diced tomatoes and cucumbers. But do taste the tabbouli before serving and if you feel it needs more seasoning, add salt to suit your palate – and even a little extra virgin olive oil or lemon juice if you like. Enjoy!

Tabbouleh Recipe with Couscous

Tabbouleh Recipe with Couscous for a Quick and Easy Tabbouli Salad. Copyright © 2023 Terence Carter / Grantourismo. All Rights Reserved.

Tabbouleh Recipe with Couscous for a Quick and Easy Tabbouli Salad

Our tabbouleh recipe with couscous makes a quick and easy tabbouli salad that takes just 10 minutes. A traditional tabbouleh is made with bulgur, but bulgur is more expensive and requires soaking for longer. This easy tabbouleh recipe makes a salad just as delicious. Serve with hummus, kofte and flat bread and for a Middle Eastern feast.
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad
Cuisine Arabic, Lebanese, Middle Eastern
Servings made with recipe1 Large Bowl
Calories 1818 kcal

Ingredients
  

  • 1 cup couscous
  • 2 medium-sized cucumbers - diced
  • 2 medium-sized tomatoes - diced
  • ½ tsp salt
  • 2 bunches curly parsley - finely chopped
  • 1 cup fresh mint leaves - finely chopped
  • 2 scallions - finely sliced
  • 2 garlic cloves - minced
  • ½ cup extra virgin olive oil
  • ¼ cup lemon juice
  • salt to taste

Instructions
 

  • In a large bowl, soak the cup of couscous in a cup of hot water (or according to the packet directions; generally, ratio is 1:1 or one cup of water to one cup of couscous); stir, cover with a cotton kitchen towel and let stand for 5 minutes or so until the couscous is soft and there’s no water, then fluff up the couscous with a fork and set aside to cool.
  • Meanwhile, to a salad bowl, add the diced cucumbers and tomatoes; sprinkle with salt and set aside while you prep the other ingredients.
  • In a small jug, thoroughly stir the minced garlic, extra virgin olive oil and lemon juice together.
  • When the couscous is cool, add it to salad bowl containing the diced cucumbers and tomatoes; add the chopped parsley, mint and scallions; pour in the dressing; and stir well to fully combine everything.
  • Taste and adjust the seasoning, adding more salt if needed, and even more extra virgin olive oil or lemon juice if you like.

Nutrition

Calories: 1818kcalCarbohydrates: 168gProtein: 30gFat: 117gSaturated Fat: 16gPolyunsaturated Fat: 13gMonounsaturated Fat: 84gSodium: 1286mgPotassium: 1528mgFiber: 18gSugar: 5gVitamin A: 11985IUVitamin C: 201mgCalcium: 369mgIron: 13mg

Please do let us know in the comments below if you make our tabbouleh recipe with couscous as we always love to hear how our recipes turn out for you.

SHARE ON SOCIAL MEDIA

Lara Dunston Patreon

AUTHOR BIO

Photo of author
A travel and food writer who has experienced over 70 countries and written for The Guardian, Australian Gourmet Traveller, Feast, Delicious, National Geographic Traveller, Conde Nast Traveller, Travel+Leisure Southeast Asia, DestinAsian, TIME, CNN, The Independent, The Telegraph, Sunday Times Travel Magazine, AFAR, Wanderlust, International Traveller, Get Lost, Four Seasons Magazine, Fah Thai, Sawasdee, and more, as well as authored more than 40 guidebooks for Lonely Planet, DK, Footprint, Rough Guides, Fodors, Thomas Cook, and AA Guides.

2 thoughts on “Tabbouleh Recipe with Couscous for a Quick and Easy Tabbouli Salad”

  1. Fantastic as a side dish to a spicy lamb rack! The tip about putting a cloth over the cous cous rather than just the lid of the pot really works. A dish that’s in our summer repertoire now for sure.
    Thanks!5 stars

  2. Hi Ellie, so pleased to hear this! Of course, bulgar is better with tabbouleh and is the real deal if you can get it, but, we don’t see it here often and when we do, it’s so expensive, and I think couscous is a great stand-in. Thanks for taking the time to drop by!

Leave a comment

Recipe Rating