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.
Servings: 1 Large Bowl
Calories: 1818kcal
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: 1818kcal | Carbohydrates: 168g | Protein: 30g | Fat: 117g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 84g | Sodium: 1286mg | Potassium: 1528mg | Fiber: 18g | Sugar: 5g | Vitamin A: 11985IU | Vitamin C: 201mg | Calcium: 369mg | Iron: 13mg