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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.
Why this is an easy Tabbouleh recipe
It can be prepared the day before and stored in the fridge so the vegetables and the couscous have time to absorb all the flavours.
This is the version mostly found here in France.
I have also tried a version where the parsley has 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 It can be served as a side dish to barbecue or as a vegan dinner.
Making the salad
- Pour 1 cup of couscous into a large bowl and season it well with the olive oil.
- Dissolve the stock cube completely in 1 cup of boiling water
- Add the stock to the couscous
- 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
- In the meantime cut the onion into very small pieces
- Wash and dry the parsley and the mint and separate the leaves
- Mince the parsley and the mint leaves in a small food processor as they have to be very finely chopped
- 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
- Optional: Grate the lemon zest avoiding the white of the lemon as it will taste bitter (Only do this with a non-waxed lemon)
- 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!
- 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
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Easy Tabbouleh Recipe
Ingredients
- 1 cup couscous
- 1 cup boiling water
- 1 cube vegetable stock
- 1 sprig fresh parsley Use leaves only
- 1/2 sprig mint leaves Use leaves only
- 1 non treated lemon (Optional organic not waxed)
- 1/4 cup olive oil extra virgin
- 1/2 red onion
- 1 red peppers
- 3 fresh long tomatoes
Instructions
- Pour 1 cup of couscous into a large bowl and season it well with the olive oil.
- Dissolve the stock cube completely in 1 cup of boiling water
- Add the stock to the couscous
- 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
- In the meantime cut the onion into very small pieces
- Wash and dry the parsley and the mint and separate the leaves
- Mince the parsley and the mint leaves in a small food processor as they have to be very finely chopped
- 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
- Optional: Grate the lemon zest avoiding the white of the lemon as it will taste bitter (Only do this with a non-waxed lemon)
- 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!
- 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
- best to make the day before and let it rest over night
- you can use vineger instead of lemon juice
- to make it healthier add much more parsley and less couscous
Alexis
We love Mediterranean food, this dish looks perfect for a summer picnic. Can’t wait to try this recipe. Thank you.
Nikole
I can’t wait to make this! And I love the step by step instructions!
Laura
thanks, you will love it. So fresh for the Summer
Zahra
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
Thanks. Yes, that must be it. They sell it already made at the Supermarket but making it fresh it is so much better.
Katie Crenshaw | A Fork's Tale
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
Thank you