Tabbouleh

Tabbouleh: fine couscous, tomatoes, cucumber and plenty of fresh herbs, all lifted with lemon. Fresh, colourful and perfect to make ahead, it is the ultimate summer salad.

Preparation: 20 min  |  Cooking: 0 min  |  Servings: 4  |  Difficulty: Easy

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 237 kcal · 6 g protein · 23 g carbohydrate · 12 g fat

Ingredients

• 200 g fine couscous
• 3 tomatoes
• 1 cucumber
• 1 bunch of parsley and mint
• 2 lemons (juice)
• 3 tbsp olive oil

Method

1. Rehydrate the couscous with an equal volume of lukewarm water and fluff with a fork.
2. Cut the tomatoes and cucumber into small dice.
3. Finely chop the herbs.
4. Mix everything with the lemon juice and olive oil and chill.

Nutritional benefits

Rich in fresh vegetables and herbs (antioxidants, vitamin C), homemade tabbouleh is much lighter than the shop-bought versions swimming in oil. Wholewheat couscous provides more fibre. Vegan and refreshing.

Variations and substitutions

• With wholewheat couscous (more fibre).
• With bulgur or quinoa.
• Lebanese style (very little couscous, lots of parsley).
• With chickpeas (more protein).

Storage and making ahead

Improves in the fridge: best made a few hours ahead. Keeps for 3 days.

💡 Good to know

True Lebanese tabbouleh is mostly herbs: do not hesitate to load up on parsley and mint, as the couscous is only a binder.

Read also

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

The foods in this recipe: couscous · tomatoes · cucumber · parsley · mint.

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