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This colorful couscous tabbouleh brings fresh flavor and sunshine to any lunch or dinner table without ever turning on the stove. I love making this on busy weeks for quick lunches or healthy sides and it stays vibrant for days in the fridge.
I first made couscous tabbouleh in the heart of summer when tomatoes were at their best and have been making it ever since as a way to get my family excited about fresh herbs.
Ingredients
- Moroccan couscous: It cooks instantly and acts as a fluffy base for all the flavors Look for the small granules for the lightest texture
- Turmeric: Gives a golden color and gentle earthy depth Use fresh and aromatic turmeric powder if possible
- Salt: Essential for brightening all the flavors Choose fine sea salt or kosher for best mixing
- Boiling water or vegetable stock: Plumps up the couscous and adds moisture Stock gives extra flavor
- Olive oil: Keeps the salad from clumping and adds richness Go for cold-pressed extra virgin for best taste
- Tomatoes: Juicy, sweet, and tangy adds moisture and brightness Choose ripe, firm tomatoes for the most flavor
- Cucumber: Adds crunch and coolness Use Persian or English cucumbers for tender, less watery texture
- Onion: Gives a sharp bite Finely dice for best results and if they are strong, marinate in lemon juice first
- Fresh mint leaves: The star ingredient that brings lift and fragrance Choose vibrant, unbruised mint
- Fresh parsley leaves: Brings the classic tabbouleh coloring and freshness Flat-leaf parsley is easier to chop finely
- Raisins: Optional but add bursts of sweetness Look for plump and soft raisins
- Black pepper: This grounds the flavors and also helps your body absorb turmeric Choose freshly ground
- Lemon juice: The real secret to bright flavor Always use freshly squeezed lemons for the best zing
Step-by-Step Instructions
- Prepare the Couscous:
- Place couscous in a large bowl Pour in the turmeric and salt Drizzle boiling water or vegetable stock in slowly mixing with a fork so each granule gets moistened Let rest for about five minutes then fluff gently with a fork If it seems dry add a splash more hot water and mix again The goal is perfectly tender and separated grains
- Drizzle Oil and Cool:
- Add the olive oil and stir gently This keeps the couscous fluffy and coats the grains so they do not stick Let the couscous cool to room temp as you prep your other ingredients
- Chop and Add Veggies and Herbs:
- Finely dice tomatoes cucumber and onion Chop mint and parsley as small as you can Add all veggies herbs any raisins and lemon juice to the cooled couscous
- Season and Taste:
- Toss everything together gently Taste then adjust salt black pepper more olive oil or extra lemon juice as you like The flavor should feel zesty and the whole bowl bursting with color
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Parsley is always my star ingredient It is the green that makes the salad sing and brings out the brightness of everything else My grandma always told me to chop it finer than you think and she was right
How to Store
Store couscous tabbouleh in an airtight container and it will keep well in the fridge for three to four days For the freshest taste try to eat within two days so the vegetables stay crisp and the herbs remain bright
Ingredient Swaps
Pearl couscous or even bulgur wheat can be swapped in for the base Just follow their package cooking instructions You can swap red onion or scallions for white onion or toss in extra herbs like chives or cilantro for a different twist If raisins are not your thing leave them out or try chopped dried apricots Olives bring a lovely salty bite if you want another layer
Serving Ideas
This tabbouleh is right at home as a side for falafel grilled chicken or roasted fish It is a natural with hummus and flatbread or piled into pita for a healthy lunch Sometimes I add a can of drained chickpeas for a one bowl meal
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A Little History
Traditional tabbouleh is most often made with bulgur but this modern couscous version brings the same feeling of summer and feasting Common to Middle Eastern kitchens tabbouleh is about showcasing fresh herbs above all It is a true celebration of color and life
Frequently Asked Questions
- → Can I use a different grain instead of couscous?
Yes, you can substitute Moroccan couscous with pearl couscous, whole wheat couscous, or traditional bulgur. Just follow package directions for preparation.
- → How do I reduce the sharpness of raw onion?
To mellow the flavor, chop the onion and soak it in lemon juice for a few minutes while preparing other ingredients.
- → Is the turmeric essential in this salad?
Turmeric is optional for color and subtle flavor, but you can omit it. If using, pair with black pepper for enhanced taste.
- → How long does this salad stay fresh?
Store in an airtight container in the refrigerator for up to 3-4 days. The flavors improve with time, but best within 2 days.
- → What proteins pair well with this dish?
Chickpeas or a vegan chick'n work well for a plant-based option. Grilled chicken or fish are great additions, too.
- → Can I prepare this salad in advance?
Yes, it's ideal for meal prep. Refrigerate for a few hours before serving to let the flavors meld together.