Tabbouleh Salad with Couscous
5 (1)

Tabbouleh Salad with Couscous<div class="yasr-vv-stars-title-container"><div class='yasr-stars-title yasr-rater-stars'
></div><span class='yasr-stars-title-average'>5 (1)</span></div>

This delightful Tabbouleh Salad is such a joy to eat. It pairs exceptionally well with some beautiful roasted meats for a hearty dinner. The Tabbouleh Salad originates from Lebanon; a salad rich in beautiful herbs of Mint, Parsley and Cilantro paired with some sharp acidic notes of Lemon. It’s a lovely dish bursting with flavor and helps to cut through the fattiness of your favorite roasts meats

How to prepare Couscous

Quite a traditional pairing for Tabbouleh Salad is to combine it with Couscous which adds much more heartiness to the meal. For this recipe we are using Pearl Couscous which is a lovely ingredient and so simple to prepare. Think of preparing Couscous in a similar method to how you would prepare rice; bring to boil 1 ½ cup of salted water with 1 cup of couscous. Boil until al-dente, approximately 8 – 10 minutes. For this recipe, leave to cool before combining with the salad as it is a cold served salad. That’s it! Easy

Close up of Tabbouleh Salad on a spoon

I remember eating Tabbouleh Salads as a kid at our local Lebanese restaurant. Which I guess at the time in the late 80’s / early 90’s was definitely a bit rarer to find around town. This restaurant who is unfortunately now long gone had these brilliant Tabbouleh Salads which were just overflowing with herbs and freshness. This recipe gets pretty close to replicating that beautiful salad

Recipe Details


2 – 4 people

Prep time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Tabbouleh Salad with Couscous


  • 1 cup Pearl Couscous
  • 1 ½ cups of Water
  • 1 cup Parsley, chopped
  • 1 cup Cilantro, chopped
  • 1 cup Mint, chopped
  • 1 Cucumber, deseeded and diced
  • 2 Large Tomatoes, deseeded and diced
  • ½ Red Onion, finely diced
  • 4 tbsp. Olive Oil
  • Juice of 1 Lemon
  • 1 tsp Red Chili Flakes
  • Salt and Pepper


  1. Begin by making the couscous by bringing the Water to a boil in a saucepan. Add a tsp of Salt then add the Couscous and cook until al-dente which takes approximately 8 – 10 minutes. The Couscous should be tender but have a little bit of resistance and chew when eaten. Drain and set aside to cool
  2. In a salad bowl combine the Olive Oil, Lemon, 1 tsp. Salt and ½ tsp. Pepper and whisk thoroughly
  3. Add the Parsley, Cilantro and Mint into the salad bowl. Combine well to coat the herbs with the salad dressing
  4. Finally, add the Cucumber, Tomatoes, Red Onion, Chili Flakes and Couscous into the salad. Toss Salad so all the ingredients are combined and then you’re ready to serve

Side view of Tabbouleh Salad with Couscous

Enjoy this lovely Salad on its own or pair it with this beautiful Roast Lamb recipe here to go all out on a middle eastern feast. What’s more, as always this recipe will likely give you some leftovers. Put some salad and lamb into some pita (or Tortilla) and make a fantastic Lamb Kebab! You can find our simple recipe here. Happy cooking!

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