Couscous Tabbouleh Salad

Tabbouleh is a traditional salad of Lebanese cuisine, rich and super green, known for its spicy flavor. This version is recreated with couscous and not bulgur, resulting in a wonderfully fresh, healthy, and easy recipe.

Couscous Tabbouleh Salad

Couscous Tabbouleh Salad

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Cook Time 30 minutes
Total Time 30 minutes
Course Salad
Cuisine Labanese
Servings 6
Calories 248 kcal


  • 7 oz couscous
  • ¾ cup vegetable broth
  • 1 tomato Roma
  • ½ small cucumber
  • 2 small bell peppers different colors
  • 20 black olives pitted
  • ¼ cup fresh mint
  • ¼ cup fresh arugula
  • 1 lemon juiced
  • 2 tablespoons red wine vinegar
  • 4 tablespoons olive oil extra virgin
  • Ground black pepper to taste
  • Salt to taste
  • Ginger zest to taste


  • Heat the vegetable stock in a sauté pan with a tablespoon of olive oil, salt, and ground black pepper.
  • When it starts to boil, remove from heat and add the couscous. Leave it cooking in the hot broth for 5 minutes with the lid on.
  • After 5 minutes, add a tablespoon of olive oil and stir so that the couscous is not caked and the grain is loose.
  • Cut the cucumber, colored peppers, and tomato into cubes.
  • Cut the arugula and mint into small pieces.
  • Mix all the ingredients in a salad bowl.
  • Dress with lemon juice, salt to taste, vinegar, and extra virgin olive oil.


Cooking tips:
Plating over lettuce leaves gives the dish added freshness and color.
If you are allergic to gluten or want a gluten-free version, try replacing the couscous with quinoa.
Add a teaspoon of grated ginger if you want to give it some added spice. 


Calories: 248kcalCarbohydrates: 31gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 332mgPotassium: 220mgFiber: 4gSugar: 3gVitamin A: 1171IUVitamin C: 45mgCalcium: 31mgIron: 1mg
Food Group Rice, Pasta & Grains, Vegetables
Keyword Easy, Healthy
Cooking Method Boiling
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