Tomato Parsley Salad Recipe

I call this my quick Tabbouleh Recipe because I swap bulgur for couscous, a simple shortcut that cuts prep time dramatically and makes weeknight cooking easier.

I love a salad that looks fancy but takes five minutes. This Tomato Parsley Salad is exactly that, a quick, bright Parsley Salad that turns a pile of chopped herbs and ripe tomatoes into something oddly addictive.

And I use couscous so it catches the dressing and feels chewy without the fuss, and the fresh parsley keeps it bright and green. People call it a Tabbouleh Recipe sometimes, but it’s my shortcut version, messy and honest, not perfect like restaurants.

I always make too much because everyone steals it from the fridge and then wonders where it went.

Ingredients

• Parsley is fresh leafy herb, loaded with vitamin K, fiber, bright earthy flavor.
• Tomatoes bring juicy sweetness and acidity, vitamin C, lycopene, a fresh pop.
• Couscous adds light carbs and a bit of protein, soaks up dressing.
• Lemon adds bright sourness, vitamin C, helps balance oil and tomato sweetness.
• Olive oil gives healthy monounsaturated fats, silky mouthfeel, rounds flavors nicely.
• Mint (optional) lends cool herbal lift, low calories, pretty contrast to parsley.
• Cucumber (optional) adds crunch and hydration, mild flavor, keeps salad light and fresh.
• Green onions give gentle sharpness and aroma, low calories, subtle bite.

Ingredient Quantities

• 1 cup uncooked couscous
• 1 cup boiling water or low sodium vegetable broth
• 4 cups packed flat leaf parsley finely chopped, about 2 big bunches
• 1/2 cup fresh mint leaves chopped (optional)
• 3 medium ripe tomatoes diced (about 2 cups)
• 1 medium English cucumber diced (optional)
• 4 green onions thinly sliced or 1 small red onion finely minced
• 3 tablespoons fresh lemon juice, about 1 1/2 lemons
• 4 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 small garlic clove minced (optional)
• Pinch of sugar or honey (optional, if tomatoes are very tart)

How to Make this

1. Put 1 cup couscous in a medium heatproof bowl, pour 1 cup boiling water or low sodium vegetable broth over it, cover and let sit 5 minutes then fluff with a fork and spread on a plate to cool so the parsley wont wilt.

2. Strip and finely chop about 4 cups packed flat leaf parsley, about 2 big bunches, and if using mint chop 1/2 cup fresh mint too.

3. Dice 3 medium ripe tomatoes into small pieces, scoop out seeds if theyre very watery, and if using the English cucumber peel if you like and dice it.

4. Thinly slice 4 green onions or finely mince 1 small red onion, and mince 1 small garlic clove if you want garlic in there.

5. In a large bowl combine the cooled couscous, chopped parsley and mint, tomatoes, cucumber if using, green onions or red onion, and garlic.

6. Whisk together 3 tablespoons fresh lemon juice, 4 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and a pinch of sugar or a little honey if the tomatoes are tart.

7. Pour the dressing over the salad and toss well, making sure everything is evenly coated. Taste and adjust lemon salt or pepper as needed.

8. Let the salad rest at least 15 to 30 minutes in the fridge so the flavors meld, toss once more before serving and adjust seasoning again if needed.

9. Serve chilled or room temperature, and save a few parsley leaves or mint leaves to sprinkle on top for looks.

Equipment Needed

1. Medium heatproof bowl
2. Kettle or small pot to boil water or broth
3. Fork for fluffing couscous
4. Large mixing bowl for tossing the salad
5. Chef’s knife (for parsley, tomatoes, cucumber)
6. Cutting board
7. Measuring cups and spoons
8. Whisk and a spoon or salad tongs for dressing and tossing

FAQ

Tomato Parsley Salad Recipe Substitutions and Variations

• Couscous: swap with cooked quinoa (use about the same volume of cooked quinoa), or quick-cook fine bulgur (soak 1:1 in boiling water), or Israeli/pearl couscous for a chewier bite.
• Flat leaf parsley: try cilantro for a brighter, citrusy note, or finely chopped baby spinach or arugula if you want less of a herb punch; chop fine and use similar volume.
• Fresh mint (optional): replace with fresh basil for a sweet peppery twist, or dill for a different, savory herb note, or just add extra parsley if you don’t have one of them.
• Fresh lemon juice: use fresh lime juice 1:1, or white wine vinegar or red wine vinegar (start with about 2 tablespoons and adjust to taste), or a splash of apple cider vinegar for a milder tang.

Pro Tips

– Chop the parsley super fine and make sure it’s dry, not soggy; use a really sharp knife and slice instead of blitzing in a food processor, the processor bruises the herbs and makes them go limp.

– Hold back some of the lemon and salt at first, taste after it sits, then fix the seasoning — couscous and tomatoes soak up acid and salt so you’ll probably need more later; if the tomatoes are too tart a tiny pinch of sugar or honey smooths things out.

– For extra depth, briefly toast the couscous in a dry skillet before you hydrate it, or use low sodium broth instead of plain water, it gives a nuttier, fuller flavor without changing much else.

– If you want to make it ahead, keep the dressing separate until close to serving for max freshness, or at least toss it again right before you serve and add a splash more lemon or oil if it seems flat; save a few whole leaves for garnish so it still looks bright.