This is one of our favorite salads that we usually make in summers. I served this as a side dish for Falafels I made the other day.

Tabbouleh is a Arab salad traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice, and salt, although there are various other variations such as using couscous instead of bulgur.

Traditionally served as part of a mezze in the Arab world, tabbouleh was adopted by Cypriots, variations of it are made by Turks and Armenians, and it has become a popular ethnic food in Western cultures.

Source Wikipedia

What you Need :
Couscous : 1 cup, uncooked
Cucumber(english cucumber/keera) : 1, chopped
Tomato : 2, seeded and finely chopped
Lemon Juice : from half a lemon, or more acc to taste
Olive oil : 2 Tbsp
Coriander and Mint leaves : a handful, chopped
Salt and Pepper : to taste

Prepare couscous according to package directions.
Cool and keep aside.
Combine tomatoes, cucumber, lemon juice, oil, coriander and mint, salt and pepper.
Add in cooled couscous and toss.


Mom’s Tip:
You can substitute Bulgar instead of Couscous.
You can even add Basil and Parsley.
Serve as a side dish or Salad.


2 thoughts on “Couscous Tabbouleh”

Leave a Reply

Your email address will not be published. Required fields are marked *