Made in less than 30 minutes, this colorful and full of bright flavor Couscous Tabbouleh Salad is fresh and healthy. The perfect side dish to any meal that is super easy to make.
COUSCOUS TABBOULEH SALAD RECIPE
If you’re in need for a quick salad with minimal cooking, then you are in luck! Whenever summer comes around, we make this couscous tabbouleh salad on repeat because no one wants to turn on the oven and heat up the whole house!
Salads are my go-to side dishes during summer. They are a great addition to any lunch or dinner. Fill out the plate with color and nourishment. They are also quick and easy, require minimal or no cooking. Plus, they’re very customizable since you can add or change the salad ingredients as much as you want.
The possibilities are endless: Roasted Tomato Caprese Salad, potato salads, coleslaws, and- drum roll, please – Couscous Tabbouleh Salad!!!
Traditional tabbouleh starts off with some bulgur wheat, but I decided to use couscous this time. I love this flavor combination. It’s nutty, herby, and lemony. This salad gets better after a day or so in the fridge as the dressing pretty much marinates your ingredients, so it’s perfect make-ahead recipe for busy days, if you’re headed to a summer potluck or out to the pool or beach. And It’s ready in 20 minutes!
This bright minty tomato and cucumber packed salad is so refreshing and easy to make. If you have kids, you can get them in the kitchen to help by giving them the salad spoons and have them toss all the ingredients together or practice measuring the salad dressing ingredients out.
COUSCOUS TABBOULEH SALAD RECIPE INGREDIENTS
Amounts are included in the printable recipe below (scroll down). You’ll need:
- English cucumber — washed and cut into small cubes
- Cherry tomatoes — washed and cut half
- Parsley leaves
- Fresh mint leaves
- Scallions — also known as green onions
- Couscous — I used tricolor couscous
For the dressing, you’ll need:
- Fresh lemon juice
- Garlic, minced
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
HOW TO MAKE COUSCOUS TABBOULEH SALAD
Detailed instructions are included in the printable recipe below (scroll down).
1 – COMBINE THE SALAD INGREDIENTS
In a medium bowl mix the cucumber, tomatoes, herbs, scallions, and couscous. Mix until everything is well combined.
2 – MAKE THE DRESSING
Prepare the dressing: In a small bowl mix the lemon juice and garlic. Gradually add the olive oil. Season with salt and pepper to taste.
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3 – COMBINE BOTH
Add dressing to salad and toss to combine. Let the mixture stand for 15 minutes before serving.
QUICK RECIPE NOTES
- Fresh lemon juice is ideal for the salad dressing. The flavors are more bright and fresh compared to bottled lemon juice.
- Your couscous should come with directions on how to cook it. If not, the usual couscous to water ratio is 1 cup couscous to 1 and 1/2 cup water or broth. Bring the liquid to a boil and then stir in the couscous and allow to cook until all the liquid has been absorbed.
- Be sure to cut your cucumbers into bite sized pieces so you don’t end up with a spoonful of just cucumber!
- If you don’t have cherry tomatoes, you can try grape tomatoes or plum tomatoes.
- Feel free to add other vegetables into this salad if you’d like to bulk it up some more!
FREQUENTLY ASKED QUESTIONS
Couscous is crushed durum wheat semolina that is formed into mini spheres. It’s commonly served in North Africa, and it is sold in different varieties and textures, from slightly coarse or chewy for larger varieties. It has a neutral taste, making it perfect for serving as a side dish with most main dishes.
1 cup of dry couscous will give you about 2 to 2 ½ cups of cooked couscous.
Yes! You can make this salad 2 days in advance and kept covered and chilled.
You can add whatever your heart desires! Some of my favorites are red bell pepper, red onion, cucumbers, olives, and feta cheese. Chickpeas are also a great idea for an extra source of vegetarian protein.
STORING
The salad can be made ahead up to 2 days in advance and kept covered and chilled. I do not suggest freezing this recipe as it does not freeze well.
MORE SALAD RECIPES YOU’LL LOVE
- Grilled Barbecue Shrimp and Corn Avocado Salad Bowls
- Watercress Salad with Raspberry Vinaigrette
- Roasted Tomato Caprese Salad
- Copycat Chick fil A Superfood Salad
- Falafel Salad Bowls with Mustard Hummus
- Easy Shaved Brussels Sprout Salad with Cranberries
- Potato and Beet Salad
Easy Couscous Tabbouleh Salad
Ingredients
- 1 large English cucumber, washed and cut into small cubes
- 12-15 cherry tomatoes, washed and cut half
- 2/3 cup parsley leaves, finely chopped
- 1/4 cup fresh mint leaves, finely chopped
- 2 scallions, thinly sliced
- 2 cups couscous, cooked (I used tricolor couscous) (see notes)
Dressing:
- 1/4 cup (60 ml) fresh lemon juice
- 1 clove garlic, minced
- 1/3 cup (80 ml) extra virgin olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
Instructions
COOK THE COUSCOUS:
- 1 cup of dry couscous will give you about 2 to 2 ½ cups of cooked couscous. Cook the dry couscous following the box instructions. Let cool before assembling the salad.
ASSEMBLE THE SALAD:
- In a medium bowl mix the cucumber, tomatoes, herbs, scallions, and cooked couscous. Mix until everything is well combined.
PREPARE THE DRESSING:
- In a small bowl mix the lemon juice and garlic. Gradually add the olive oil. Season with salt and pepper to taste.
- Add dressing to salad and toss to combine. Let the salad stand for 15 minutes before serving so all the flavors mix together.
- Fresh lemon juice is ideal for the salad dressing. The flavors are more bright and fresh compared to bottled lemon juice.
- Your couscous should come with directions on how to cook it. If not, the usual couscous to water ratio is 1 cup couscous to 1 and 1/2 cup water or broth. Bring the liquid to a boil and then stir in the couscous and allow to cook until all the liquid has been absorbed.
- Be sure to cut your cucumbers into bite-sized pieces so you don’t end up with a spoonful of just cucumber!
- If you don’t have cherry tomatoes, you can try grape tomatoes or plum tomatoes.
- Feel free to add other vegetables into this salad if you’d like to bulk it up some more!
- Grilled Barbecue Shrimp and Corn Avocado Salad Bowls
- Watercress Salad with Raspberry Vinaigrette
- Roasted Tomato Caprese Salad
- Copycat Chick fil A Superfood Salad
- Falafel Salad Bowls with Mustard Hummus
- Easy Shaved Brussels Sprout Salad with Cranberries
- Potato and Beet Salad
Nutrition
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- Bamboo Cutting Boards
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- 7-Inch Knife
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- Nesting Measuring Beaker Set
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- Glass Vinaigrette/Dressing Bottle
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Recipe originally posted June 2015, post content edited to add more helpful information, no change to the recipe in March 2021.
