Easy Tabbouleh Salad Recipe Make-ahead

This easy Tabbouleh salad recipe is a  traditional Eastern Mediterranean/Arab dish perfect for the hot summer. Parsley is the main ingredient, mixed with mint, tomato, onion, peppers, and bulgar or couscous. All the vegetables and herbs are marinated in extra virgin olive oil and lemon juice. It is refreshing, it does not require any cooking and it is best if made-ahead.

What is tabbouleh

Tabbouleh (also called also tabouleh, tabbouli, tabouli, or taboulah) is a salad originating from Lebanon and Syria, a mix of summer vegetables and fresh herbs like parsley and mint. Perfect for a hot summer.

Such an easy salad to serve with barbecued meat, especially lamb.

I prefer to make it fresh as it is very easy to make and the flavors are so much better.

This recipe is the type of Tabbouleh you find here in France, you can find other types of Tabbouleh made with more parsley and bulgur instead of couscous.

This tabouleh salad is very common here in France and you can find it already made in the supermarkets or sold in a box ready to make.

However, making it at home with fresh ingredients is so easy and the taste is much better. You need to try it!

Why it is easy to make

Tabbouleh salad is very easy to make because it does not require any cooking, just mix the vegetables and let the flavors combine.

Tabbouleh can (and should) be prepared the day before and stored in the fridge so the vegetables and the couscous have time to absorb all the flavors.

Preparing the couscous

The couscous is very easy to make and does not require any cooking:

1. Pour 1 cup of couscous into a large bowl and season it well with extra virgin olive oil making sure all the couscous is coated.
2. Best to stir with a fork so the grains get separated and do not form lumps.
3. Add 1 teaspoon of salt and mix well
4. Pour over the couscous 1 cup of boiling water and stir with a fork
5. Let it rest for 15 minutes,
6. Stir with a fork every once in a while making sure the grains remain loose. If needed add more olive oil.

7. Optional: Grate the lemon zest avoiding the white of the lemon as it will taste bitter (Only do this with a non-waxed lemon). Stir with the couscous.

Preparing the seasoning

1. Wash and dry the parsley and the mint and separate the leaves.
2. Mince the leaves with the lemon juice in a small food processor. Filter the lemon juice to make sure there are no seeds. The herbs should be very finely chopped.
3. Add the herbs to the couscous and mix all with a fork making sure the couscous is nicely loose and mixed with all the herbs. Avoid lumps!

Adding the vegetables

1. Cut the red onion into very small pieces
2. Cut the tomatoes into 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
3. Add the extra virgin olive oil and stir well
4. 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

How and when to serve it

Fresh, healthy, and easy to make, this is a recipe I always make when I have people over for a barbecue.

Since you can make it the day before it is a perfect candidate for a dinner party.

The mint and the lemon juice makes it the perfect side for roasted or barbecued lamb.

This recipe is included in the challenge: 7 Vegetarian Side-dishes for a Stress-free Party It can be served as a side dish to barbecue or as a vegan dinner.

Other versions of Tabbouleh

This recipe is the version of Tabbouleh salad mostly found here in France, I have never been to Lebanon so I don't know how they make it there.

However, at a Lebanese friend's house, I have tried another version where the parsley has dominance over the couscous. A very nice alternative if you want to reduce your carbs intake.

In the original Lebanese version, Bulgur is used instead of couscous.

Other recipes you may like

If you are looking for more original fresh Mediterranean salads to serve with meat, you can find on the blog:

• Greek salad
• Italian artichoke salad
• Sicilian orange fennel salad
• Roasted peppers

If you are making this easy tabbouleh recipe leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

📋Easy Tabbouleh Recipe

4.20 from 5 votes

Laura Tobin

Verified Culinary Authority

Servings 6 people

Prep Time 20 minutes mins

Resting time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Print Recipe Save Saved! Pin Recipe

This easy Tabbouleh recipe is a  traditional Mediterranean dish perfect for the hot summer, a mix of couscous with fresh vegetables marinated in extra virgin olive oil and lemon juice. It is refreshing and it does not require any cooking.

Cook ModePrevent your screen from going dark

Video

Equipment

• Braun blender
• Cutting board set
• Lemon trumpet

Ingredients

 

US CustomaryMetric

Prepare the couscous

• ▢ 1 cup couscous
• ▢ 1 cup boiling water
• ▢ 1 teaspoon salt
• ▢ 1 tablespoon extra virgin olive oil

For the salad

• ▢ 1 sprig fresh parsley Use leaves only
• ▢ ½ sprig mint leaves Use leaves only
• ▢ 1 non treated lemon (Optional: organic not waxed)
• ▢ ¼ cup extra virgin olive oil
• ▢ ½ red onion or red shallots
• ▢ 1 red peppers
• ▢ 3 fresh long tomatoes

Instructions

 

Prepare the couscous

• Pour 1 cup of couscous into a large bowl and season it well with olive oil. Best to stir with a fork
  1 cup couscous, 1 tablespoon extra virgin olive oil
• Add 1 teaspoon of salt to the couscous and stir
  1 teaspoon salt
• Add the boiling water and stir thoroughly
  1 cup boiling water
• Let it rest for 15 minutes
• Stir with a fork every once in a while making sure the grains remain loose. If needed add more olive oil.
• Optional: Grate the lemon zest avoiding the white of the lemon as it will taste bitter (Only do this with a non-waxed lemon)
  1 non treated lemon

Prepare the seasoning

• Wash and dry the parsley and the mint and separate the leaves.
  1 sprig fresh parsley, ½ sprig mint leaves
• Mince the leaves with the lemon juice in a small food processor. Filter the lemon juice to make sure there are no seeds. The herbs should be very finely chopped.
  1 non treated lemon
• Add the herbs to the couscous and mix all with a fork making sure the couscous is nicely loose and mixed with all the herbs. Avoid lumps!

Add the vegetables

• Cut the red onion into very small pieces
  ½ red onion
• Cut the tomatoes into 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
  1 red peppers, 3 fresh long tomatoes
• Add the extra virgin olive oil and stir well
  ¼ cup extra virgin olive oil
• 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

Notes

• To stir the couscous is better to use a fork to make sure the grains get separated and do not form lumps.
• Filter the lemon juice to make sure there are no seeds
• Best to make the day before and let it rest overnight
• You can use vinegar instead of lemon juice
• To make it healthier add much more parsley and less couscous

Nutrition

Calories: 229kcalCarbohydrates: 27gProtein: 4gFat: 12gSaturated Fat: 2gSodium: 396mgPotassium: 203mgFiber: 3gSugar: 2gVitamin A: 901IUVitamin C: 40mgCalcium: 20mgIron: 1mg

Tried this recipe?Please consider Leaving a Review!