Tabbouleh is a  traditional Mediterranean dish perfect for the hot summer, it is refreshing and it does not require any cooking.


TabboulehIt can be prepared the day before and stored in the fridge so the vegetables and the couscous have time to absorb all the flavours.

Jump to Recipe

This is the version mostly found here in France.

I have also tried a version where the parsley has the dominance over the couscous.

A very nice alternative if you want to reduce your carbs intake.

This recipe is included in the challenge: 7 Vegetarian Side-dishes for a Stress-free Party

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

5 from 4 votes
Prep Time
20 mins
Cook Time
5 mins
Total Time
1 d 25 mins
Tabbouleh is a  traditional Mediterranean dish perfect for the hot summer, it is refreshing and it does not require any cooking.
Course: Side Dishes
Cuisine: Middle Eastern
Keyword: no cooking, side dish, Vegan
Servings: 5 people
Calories: 230 kcal
  • 1 cup couscous
  • 1 cup boiling water
  • 1 cube chicken stock
  • 120 gr parsley Use leaves only
  • 20 gr mint Use leaves only
  • 1 lemon (Optional organic not waxed)
  • 1/4 cup olive oil extra virgin
  • 1/2 red Onion
  • 1 rep pepper
  • 3 long tomatoes
  1. Pour 1 cup of couscous into a large bowl and season it well with the olive oil.
    couscous drizzled with olive oil
  2. Dissolve the chicken stock cube completely in 1 cup of boiling water
    chicken stock
  3. Add the stock to the couscous
    stock into couscous
  4. Stirring with a fork every once in a while making sure the grains remain loose. If needed add more olive oil, let it rest for 15 minutes, .
    make couscous
  5. In the meantime cut the onion into very small pieces
    cutting onions
  6. Wash and dry the parsley and the mint and separate the leaves
    fresh parsely
  7. Mince the parsley and the mint leaves in a small food processor as they have to be very finely chopped
    chop the parsley
  8. Cut the tomatoes in small pieces making sure you keep all the juices. Cut the red pepper in the same size as the tomatoes and add all the ingredients to the couscous
    tabbouleh mix all vegetables
  9. Optional: Grate the lemon zest avoiding the white of the lemon as it will taste bitter (Only do this with a non waxed lemon)
    tabbouleh mix all vegetables
  10. Add the lemon juice and mix all with a fork making sure the couscous is nicely loose and mixed with all the herbs. Avoid lumps!
  11. Let it rest for 1 or 2 hours and taste for seasoning. If needed add the seasoning hours before serving. Best to let it rest overnight
Recipe Notes

Calories 230 calories per serving Fat 7gr per serving Carbohydrates 36gr per serving Proteins 6gr per serving Sugar 4gr per serving Sodium 360mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.


Tabbouleh is a fresh summer salad that can be used as a side dish for meat or fish or as a vegan dinner. #yourguardianchef #salad #sidedish

  7 comments for “Tabbouleh

  1. Alexis
    11th July 2018 at 3:20 pm

    We love Mediterranean food, this dish looks perfect for a summer picnic. Can’t wait to try this recipe. Thank you.

  2. 12th July 2018 at 4:23 pm

    I can’t wait to make this! And I love the step by step instructions!

    • Laura
      12th July 2018 at 4:29 pm

      thanks, you will love it. So fresh for the Summer

  3. 12th July 2018 at 4:42 pm

    This looks like something we had in France. I was looking for a recipe like this to recreate the dish we had there. It’s immense hot here so this would be perfect for lunch or even dinner. Thank you

    • Laura
      12th July 2018 at 4:48 pm

      Thanks. Yes, that must be it. They sell it already made at the Supermarket but making it fresh it is so much better.

  4. 12th July 2018 at 11:09 pm

    Tabbouleh is one of my favorite salads. Your version looks absolutely perfect. I love your step by step photos. Great tips on how to make this!

    • Laura
      13th July 2018 at 6:02 am

      Thank you

Leave a Reply

Your email address will not be published. Required fields are marked *