Couscous salad with vegetables and mint

A fresh, fragrant couscous salad in the style of Lebanese tabbouleh: couscous, tomatoes, cucumber and plenty of mint and parsley. Light and colourful, it is an ideal summer lunch to take with you.

Preparation: 15 min  |  Cooking: 5 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 210 kcal · 4 g protein · 21 g carbohydrate · 11 g fat

Ingredients

• 200 g couscous
• 2 tomatoes
• 1 cucumber
• 1 bunch of mint and parsley
• 3 tbsp olive oil
• 1 lemon

Method

1. Prepare the couscous (add boiling water to just cover, cover with a lid, then fluff with a fork).
2. Dice the tomatoes and cucumber.
3. Chop the mint and parsley generously.
4. Mix and dress with olive oil and lemon.

Nutritional benefits

This salad gives pride of place to fresh vegetables and herbs, rich in vitamins and antioxidants, with a couscous base for energy. Light and hydrating, it is eaten cold and travels easily. Naturally plant-based, it can be topped up with chickpeas for more protein.

Variations and substitutions

• With chickpeas or feta.
• Gluten-free: replace the couscous with quinoa.
• With raisins and almonds.
• With peppers and red onion.

Storage and making ahead

Keeps for 3 days and improves with time: ideal for lunchboxes. The herbs become more fragrant as it rests.

💡 Good to know

Do not skimp on the mint and parsley: in a Lebanese tabbouleh, the herbs are the main ingredient, not the grain.

See also

Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes.

Foods in this recipe: couscous · tomatoes · cucumber · mint · parsley.

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