Couscous Tabbouleh Salad Mint

Featured in Crisp and Refreshing Salads.

Bursting with fresh parsley and mint, this couscous tabbouleh combines fluffy Moroccan couscous, juicy tomatoes, crisp cucumber, and a hint of lemon for a refreshing side dish or light meal. The entire process takes just 15 minutes, with no stovetop cooking required—just pour boiling water over the couscous and let it steam. Toss in vibrant herbs, raisins for sweetness, and a drizzle of olive oil, then season to taste. Enjoy immediately or allow the flavors to meld in the fridge. This salad keeps well for up to 3-4 days, making it ideal for meal prep or entertaining.

Casey
Updated on Wed, 04 Jun 2025 09:16:01 GMT
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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.

Couscous Tabbouleh Mint Salad

Fast, refreshing couscous tabbouleh with mint, parsley, and lemon. Bright, herby, and satisfying, keeps well for days.

Prep Time
15 Minutes
Cook Time
~
Total Time
15 Minutes
By: Casey


Difficulty: Easy

Cuisine: Middle Eastern

Yield: 4 Servings

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

01 1½ cups Moroccan couscous
02 1 teaspoon ground turmeric (optional)
03 1 teaspoon salt, or to taste
04 1½ cups boiling water or vegetable stock
05 2 tablespoons olive oil
06 2 tomatoes, finely diced
07 1 cucumber, finely diced
08 ½ onion, finely diced
09 1 cup fresh mint leaves, stems discarded and very finely minced
10 2 cups fresh parsley leaves, stems discarded and very finely minced
11 ½ cup raisins (optional)
12 ½ teaspoon freshly ground black pepper
13 1 tablespoon lemon juice, from ½ lemon, or more to taste

Instructions

Step 01

Place the couscous in a large bowl. Add turmeric and salt, then slowly pour the boiling water or vegetable stock while mixing with a fork. Let it rest for 3-5 minutes, then fluff with a fork. Adjust seasoning with more salt, or add more hot water if the couscous is not soft enough.

Step 02

Add a drizzle of olive oil to the couscous, stir to prevent clumps, and allow it to cool to room temperature while preparing the other ingredients.

Step 03

Combine the vegetables, herbs, raisins (if using), and lemon juice with the cooked couscous. Adjust the flavor with additional salt, lemon juice, or olive oil, if needed.

Step 04

Enjoy the salad immediately, or refrigerate for up to 24 hours for the flavors to meld.

Notes

  1. For a less pungent onion flavor, mix it with lemon juice and let it sit while preparing other ingredients. Use freshly squeezed lemon juice for the best flavor.
  2. Raisins are optional and can be substituted with olives or omitted entirely.
  3. Consider adding vegan proteins such as chickpeas, vegan chick'n, or even grilled chicken or fish for a non-vegan option.
  4. Store in an air-tight container in the fridge for up to 3-4 days; best enjoyed within the first 2 days.

Tools You'll Need

  • Large bowl
  • Lemon squeezer

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 406
  • Total Fat: 8 g
  • Total Carbohydrate: 74 g
  • Protein: 11 g