Prep: 15 mins - 20 mins


Serves 4
This classic and well-loved Middle-Eastern dish is perfect to serve with fish

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal320
  • fat18g
  • saturates3g
  • carbs37g
  • sugars0g
  • fibre2g
  • protein5g
  • salt0.04g
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  • 250g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 4 vine-ripened tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • half a cucumber
  • 1 bunch spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 x 20g packs fresh parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • grated zest of a lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp lemon juice
  • 1 crushed garlic clove


  1. Prepare the couscous: Put the couscous into a large bowl. Pour over the boiling water or stock and stir. Cover with a plate or cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.

  2. Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.

  3. Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.

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Comments (18)

Sollie99's picture

So quick and easy to make and very tasty. I serve this in my 'Meze Meal' with falafel, houmous, griddled halloumi and courgette skewers (see Good Food recipe) and Greek salad - yum!

saschlet's picture

Despite not being 'authentic' this is yummy. Is made it with whole wheat cous cous and a veg stock cube. I partially cooked the garlic by putting in the stock whilst the cous cous was cooking to take the edge off. Tasty, nutritious and easy!

marmiteetponpon's picture

this is a very nice recipe of a salad, but definitely not tabbouleh, tabbouleh doesn't have cheese, chicken etc...
check the original recipe at marmite et ponpon

yumsteroni's picture

marmiteetponpon: There is no cheese or chicken called for in the recipe...they do suggest serving the salad with chicken, but that certainly doesn't break any recipe rules - LOL. The cous cous is a bit of an issue though; that isn't authentic. I'd have thought that would be an issue instead of chicken or cheese which isn't even in the recipe.

vjackman1976's picture

As others have stated, this isn't tabouleh, it's couscous salad. Using the traditional bulgar wheat makes it more substantial. For a bit of a twist, I used bulgar wheat, added lemon juice, not rind and also added mint and some chunks of feta cheese. It was absolutely delicious! I made it in bulk and then had it for lunch too.

debsy1968's picture

Great, really healthy one for the kids, served it as side to lamb meatballs in a tomato sauce. Went down very well.

susymac's picture

EEEK!! You should be using BULGHUR wheat for this salad and not couscous!! It needs to be soaked for an hour to two hours...couscousnis much too soft for the job...please!!

speshalkay's picture

Nom nom nom!

I made a batch enough for 4 just for the 2 of us, and a good job too! I scoffed half of it before it even hit the plate :-)

scamp7979's picture

So easy and tastes great, made big portion for a party and everyone loved it.

muchosamor's picture

Tabbouleh is not made with couscous. Also, it needs more parsley.

linzeeeeeee's picture

Made this tonight, only for 2 people so halved the ingredients, but used quinoa instead of cous cous, red pepper instead of cucumber and corriander instead of parsely and served it with grilled chicken... it went down a storm!
Will DEFINITELY be making again, especially with barbeques coming up!

glyderau's picture

Really nice, fresh and healthy side dish. I made it with courgette instead of cucumber and served it with soy-glazed seared tuna. Delicious!

hudat03's picture

Hi.. I have signed specially to add my comments on this dish. Well actually this is not Tabbouleh.. You can give other names to it but not Tabouleh. You can find the meannig of Tabbouleh on
In the original Tabbouleh we don't use couscous, we use a liitle of fine Bulgur... hope you consider my comments

daghanem's picture

Try it with with fine bulghur soaked in warm water then drained. It can be used instead of cousous for a traditional Lebanese version!

angelafield's picture

Had this for dinner tonight with some lamb burgers in pitta bread and worked really well. Cooked this for two people so I halved the ingredients and the quantities worked really well! Would work great for a buffet or even a dinner party, great blend of flavours.

pam1942's picture

Excellent recommended

snowberry's picture

I made this for my children and they loved it despite not being particularly fond of fish. They loved the sauce the most. We had it with the tabboulah which went down even better!

mrsliz's picture

I made this for some Friends for Lunch. I was really easy and tasted fab. Everyone loved it, i've made it again since too.

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