Tabbouleh is one of my go-to salads. As a child I remember my dad making it all summer, picking mint and parsley from the back garden. Making it still brings those summers back: there's nothing like a smell for carrying a memory.
It's a crowd-pleaser at any summer gathering, and this version uses couscous instead of the more traditional bulgur wheat. Couscous only needs a five-minute steep in boiling water, and its lighter texture lets the herbs take center stage.
A few small steps make a big difference. Scoop out the cucumber seeds and drain the salted tomatoes so the couscous doesn't go soggy. Spread the couscous out to cool fast. And chop the herbs finely with a sharp knife rather than mashing them, so they stay bright green.
Parsley is the real star here, not a garnish, so be generous with it.
Ingredient notes and swaps
- Couscous vs bulgur: traditional tabbouleh uses fine bulgur wheat. Couscous is quicker and lighter. Use quinoa for a gluten-free version.
- Herbs: tabbouleh should be mostly parsley, with mint for freshness. Use flat-leaf parsley and chop it finely.
- Tomatoes: use firm, ripe tomatoes and seed them if they're very juicy.
Tips for success
- Dry the herbs well after washing, or the salad turns soggy.
- Fluff the couscous with a fork and let it cool before mixing with the herbs.
- Dress it at least 20 minutes before serving so the flavors come together.
Variations
- Chickpea tabbouleh: add a tin of drained chickpeas for a main-course salad.
- Pomegranate: scatter pomegranate seeds over the top.
- Spiced: add a pinch of allspice or sumac to the dressing.
What to serve it with
- With hummus, falafel and warm pitta.
- Alongside grilled vegetables or crispy baked tofu.
- In a packed lunch with crackers and olives.
Tabbouleh Salad With Couscous – Super-Tasty Recipe
Ingredients
Salad
- 1 cup (175 g) dry couscous
- 1 cup (240 ml) boiling water
- 1 cup diced cucumber (about ½ large cucumber)
- 1 cup diced tomato (about 5 large cherry tomatoes)
- 1 packed cup chopped fresh parsley (1 large bunch)
- ½ cup chopped fresh mint (about ½ bunch)
Dressing
- 6 tbsp extra-virgin olive oil
- 4 tbsp lemon juice, or to taste
- 1 medium garlic clove, pressed or minced
- 1 tsp fine sea salt, divided (a pinch each for the couscous and tomatoes, the rest in the dressing)
- ½ tsp ground cumin and a pinch of turmeric (optional)
Method
- Put the couscous in a bowl with the boiling water and a pinch of salt. Cover and leave to steam for 5 minutes while you prepare the vegetables.
- Quarter the cucumber lengthways and cut out the watery seeds, then dice it small.
- Dice the tomatoes, sprinkle with a pinch of salt and leave them to drain in a sieve.
- Fluff the couscous with a fork and spread it over one or two plates to cool quickly.
- Rinse the herbs, remove the thick stalks and chop finely with a sharp knife, without bruising them.
- Whisk the olive oil, lemon juice, garlic and remaining salt together, adding cumin and turmeric if you like.
- Mix the cooled couscous, vegetables, herbs and dressing in a large bowl. Serve straight away, or chill for 15 to 30 minutes first.
Variations: add a drained tin of chickpeas, chopped sun-dried tomatoes, or thinly sliced red or green onion.
Storage: up to 4 days in the fridge. It doubles easily for meal prep.