Tabbouleh

Tabbouleh

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(14 ratings)

Prep: 15 mins - 20 mins

Easy

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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Ingredients

  • 250g couscous
    Couscous

    Couscous

    koos-koos

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

  • 4 vine-ripened tomatoes
    Tomato

    Tomato

    toe-mart-oh

    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
    Parsley

    Parsley

    par-slee

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

  • grated zest of a lemon
    Lemon

    Lemon

    le-mon

    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

Method

  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, questions and tips

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angelagro1982
5th Feb, 2017
5.05
Made this to serve with roasted peppers (also BBC Good Food) and moroccan lamb pinwheels. Absolutely delicious, to the point I prefer it with CousCous instead of Bulgar wheat.
Sollie99
27th Oct, 2014
5.05
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
22nd Jun, 2014
5.05
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
marmiteetponpon
26th Mar, 2014
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
10th Jun, 2015
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
4th Sep, 2013
4.05
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
4th Dec, 2011
Great, really healthy one for the kids, served it as side to lamb meatballs in a tomato sauce. Went down very well.
susymac
24th Sep, 2011
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
20th May, 2011
5.05
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
2nd Feb, 2011
5.05
So easy and tastes great, made big portion for a party and everyone loved it.

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