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5 from 1 vote

Couscous Salad -Tabbouleh

Tabbouleh (Tabouli) is a vegetarian Levantine salad well-loved in the vast Mediterranean and Middle East regions. It is super refreshing and healthy that is so easy to make with just a handful of ingredients.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: Mediterranean
Keyword: couscous salad, tabbouleh, tabouli
Servings: 4
Calories: 96kcal
Author: Bebs


To cook Couscous

  • ¼ cup water (60ml)
  • teaspoon table salt
  • ½ tablespoon olive oil
  • ¼ cup instant couscous (60g)

To make Salad

  • 1 medium cucumber - (optional) cut into small cubes
  • 2 big roma tomatoes - cut into small cubes and drained**
  • 1 medium red onion - finely chopped
  • 1 bunch parsley - finely chopped
  • ½ cup mint - finely chopped
  • 2-3 tablespoons lemon juice
  • 2-3 tablespoons olive oil
  • salt (if still needed)
  • ground pepper


To cook Couscous

  • Bring water, salt and olive oil to boil in a saucepan. Turn off the heat once it boils.
  • Immediately add the couscous and stir. Let it stand for 2-5 minutes to absorb the liquids. Stir using a fork to fluff and loosen them up and let cool.

To make Salad

  • In a bowl, combine couscous, cucumber, tomatoes, onions, parsley, and mint. Toss several times to mix.
  • Add lemon juice and olive oil. Season with ground pepper and salt. Toss again until well blended.
  • You can serve as is or for best flavors, cover bowl and refrigerate for at least 30 minutes.


You may also use broth instead of water for cooking the couscous for more flavor.
** To drain chopped tomatoes, just place them in a strainer over a bowl for several minutes. It is important to drain the chopped tomatoes to prevent soggy salad.


Calories: 96kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 100mg | Potassium: 262mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2085IU | Vitamin C: 51.7mg | Calcium: 44mg | Iron: 1.5mg