Mediterranean Couscous Tabbouleh: A Fresh Summer Recipe
This vibrant Mediterranean couscous tabbouleh transforms the classic Middle Eastern salad with fluffy couscous pearls instead of bulgur wheat. Packed with fresh herbs, juicy tomatoes, and a bright lemon dressing, it's the perfect make-ahead side dish that tastes like summer in every bite.
Print
Pin
Save
Servings: 4
Calories: 185kcal
Equipment
Ingredients
- 1 cup couscous
- 1 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1 large tomato diced and drained
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Cook couscous according to package directions, then fluff with a fork and let cool completely.
- In a large bowl, combine the cooled couscous, chopped parsley, mint, and diced tomato.
- Drizzle with olive oil and fresh lemon juice.
- Season with salt and pepper to taste.
- Stir until all ingredients are well mixed and evenly distributed.
- Chill in refrigerator for at least 30 minutes before serving.
Notes
Drain diced tomatoes on paper towels for 10 minutes to prevent the salad from becoming watery
Add chopped cucumber for extra freshness and crunch
This salad tastes even better the next day as flavors meld together
Substitute bulgur wheat for a more traditional tabbouleh texture
Can be made up to 2 days ahead and stored covered in the refrigerator
Add crumbled feta cheese or toasted pine nuts for extra flavor and texture
Adjust lemon juice and olive oil to taste preferences
Nutrition
Calories: 185kcal | Carbohydrates: 32g | Protein: 6g | Fat: 7.5g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 285mg | Fiber: 3g | Sugar: 3g