Couscous Tabbouleh Recipe

I gotta say, I fell in love with this tabbouleh recipe since it’s so simple yet packs a ton of fresh vibes that make me feel like I’m chillin’ at a summer picnic every time I whip it up.

To make it, start by putting 1 cup couscous in a big bowl, then pour 1 1/2 cups boiling water with 1/2 tsp salt over it, cover it up, and let it sit for about 5 minutes until all the water’s absorbed. Next, fluff the couscous with a fork so it gets all nice and separate. While the couscous is cooling down, dice 2 medium tomatoes and 1 large cucumber, chop about 2 cups of fresh parsley, and slice 3 green onions along with 1/2 cup chopped mint leaves. If you’re all about that garlicky kick, mince 1 clove of garlic (this step is optional). In a large bowl, mix the tomatoes, cucumber, parsley, mint, green onions, and garlic together. Then, add in your fluffed-couscous. In a separate small bowl, squeeze the juice of 2 lemons and mix in 1/4 cup extra virgin olive oil, seasoning the combo with salt and pepper to taste. Pour that dressing over the couscous and veggies, toss everything well, and let the whole thing chill in the fridge for at least 30 minutes so all the flavors can really blend together. Enjoy your fresh, easy-to-make dish!

I love making my Couscous Tabbouleh recipe because its both healthy and simple. I think combining couscous with boiling water and salt, along with diced tomatoes, cucumber, fresh parsley and mint, plus a squeeze of lemon juice and olive oil really brings out a zing that makes this dish super nutritious.

Ingredients

• Couscous: Provides essential carbohydrates for energy, creating a light, satisfying base.
• Boiling Water: Steams the couscous evenly, sealing in flavor and tenderness.
• Salt (for couscous): Enhances couscous flavor by drawing out its natural taste.
• Tomatoes: Deliver natural sweetness and tang while supplying vitamins and antioxidants.
• Cucumber: Contributes crisp texture, hydration, and beneficial fiber to support digestion.
• Parsley: Rich in vitamins and fiber, boosting flavor and adding vibrant color.
• Mint: Imparts cool, refreshing notes that lift the overall taste experince.
• Green Onions: Adds a mild, crisp bite with a hint of zesty flavor.
• Lemon Juice and Olive Oil: Lemon juice gives tang while olive oil delivers healthy fats and smooth richness.
• Seasoning: Salt and pepper balance the flavors and elevate the freshness.
• Garlic (optional): Provides a subtle kick, adding depth to the dish when used.

Ingredient Quantities

• 1 cup couscous
• 1 1/2 cups boiling water
• 1/2 tsp salt (for the couscous)
• 2 medium tomatoes, diced
• 1 large cucumber, diced
• 1 bunch fresh parsley (about 2 cups chopped)
• 1/2 cup fresh mint leaves, chopped
• 3 green onions, sliced
• 1 clove garlic, minced (optional)
• Juice of 2 lemons
• 1/4 cup extra virgin olive oil
• Salt and pepper to taste

How to Make this

1. Start by putting the couscous in a large bowl. Pour 1 1/2 cups of boiling water over it along with 1/2 tsp salt, cover the bowl with a lid or a plate, and let it sit for about 5 minutes until all the water is absorbed.

2. Fluff up the couscous with a fork to break up any clumps.

3. While the couscous is cooling, dice the tomatoes and cucumber, chop the fresh parsley (you should have about 2 cups), slice the 3 green onions and chop the fresh mint leaves.

4. If you are using garlic, mince the clove into very small pieces.

5. In a big bowl, combine the tomatoes, cucumber, parsley, mint, green onions, and garlic.

6. Add the fluffed and cooled couscous to the bowl with the veggies.

7. In a small bowl, squeeze the juice of 2 lemons and mix in 1/4 cup extra virgin olive oil. Season it with salt and pepper to taste.

8. Pour the dressing over the couscous and veggie mixture.

9. Toss everything together well so that the lemon and olive oil evenly coat the ingredients.

10. Let the tabbouleh rest in the refrigerator for at least 30 minutes before serving so the flavors can meld together. Enjoy your refreshing dish!

Equipment Needed

1. Large bowl for letting the couscous sit while absorbing the water
2. Lid or plate to cover the bowl
3. Fork for fluffing the couscous
4. Chopping board to dice the tomatoes, cucumber and chop herbs
5. Chef’s knife for all the chopping
6. Another big bowl to mix the couscous with the veggies
7. Small bowl to mix the lemon juice and olive oil dressing
8. Citrus juicer (or you can squeeze the lemons by hand)
9. Refrigerator to chill the tabbouleh before serving

FAQ

• Q: Can i prepare this dish in advance?
  A: Yeah, you can make couscous tabbouleh a day ahead. Just give it a quick stir and add a bit more lemon juice before serving if needed.
• Q: How long should i let the couscous soak?
  A: It only needs about 5-10 minutes to soak up the boiling water, but if your kitchen is cool, it might take a few minutes longer.
• Q: Can i substitute another grain for couscous?
  A: Sure, you can swap in quinoa or even bulgur. Just remember to adjust the liquid amount so it cooks right.
• Q: What if i dont have green onions?
  A: No biggie, you can use scallions or a small amount of diced red onion. The flavor will still be awesome.
• Q: How do i store leftovers?
  A: Just pop them in an airtight container and keep it in the fridge for up to 2 days. Enjoy it cold or at room temperature!

Couscous Tabbouleh Recipe Substitutions and Variations

• Instead of couscous, you can use quinoa if you want a nuttier, healthier twist
• If you don’t have tomatoes, try finely diced red bell peppers—they add a nice crunch
• For fresh mint, basil works pretty well when chopped up small
• If you’re short on parsley, cilantro can step in to give the dish a fresh flavor

Pro Tips

Alright, so here’s how u can make this tasty tabbouleh salad:

1. First, add 1 cup of couscous into a big bowl. Pour 1 1/2 cups of boiling water into it along with 1/2 tsp salt. Cover it up with a plate (or something similar) and let it sit for about 5 minutes so all the water gets absorbed.
2. Once the water is absorbed, use a fork to fluff up the couscous. This will help break up clumps and make it nice and airy.
3. While the couscous is cooling, dice up 2 medium tomatoes and 1 large cucumber. Chop about 2 cups of fresh parsley, 1/2 cup of mint leaves, and slice 3 green onions. If you’re using garlic, mince that clove into super small pieces.
4. In a big bowl, mix all the veggies together.
5. Now, add the fluffed couscous into the bowl with the veggies and gently stir them up.
6. For the dressing, squeeze the juice of 2 lemons into a small bowl and mix in 1/4 cup extra virgin olive oil. Add salt and pepper to taste then stir well.
7. Pour the dressing over the couscous and vegetables. Stir everything together so that the lemon and oil coat all the ingredients nicely.
8. Lastly, pop the salad into the fridge for at least 30 minutes before serving so all the flavors can blend together.

Here are a few pro tips to make it even better:

• Pre-fluff tip: Once the couscous is done soaking, try fluffing it a couple of times if it feels clumpy – this helps make it extra light.
• Freshness matters: For the best flavor, chop your veggies just before mixing everything. Diced tomatoes and cucumbers start releasing water if left too long.
• Chill time clue: Don’t skip the 30 minutes in the fridge. This waiting time lets the dressing really sink in and makes each bite more flavorful.
• Dressing hack: Give your lemon-olive oil mix a taste before adding it. If it seems too tart, add a tiny bit more olive oil or even a pinch of sugar to balance it out.

Enjoy your refreshing tabbouleh salad!