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quick couscous tabbouleh
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quick couscous tabbouleh

Usually made with bulgur wheat, this version of tabbouleh uses instant couscous making it much faster to prepare than the traditional version. The tabbouleh is best made a couple of hours ahead of serving so the flavors have time to develop, although this isn't mandatory.
Prep Time20 mins
Cook Time10 mins
cooling time1 hr
Total Time1 hr 30 mins
Course: Salad
Cuisine: Middle Eastern
Keyword: tabbouleh
Servings: 8
Author: Lovoni
Cost: $5


  • saucepan
  • large bowl
  • jar


  • 2 cups chicken or vegetable broth
  • 10 oz box plain couscous 284g
  • pinch of sea salt & freshly ground pepper
  • 1 tablespoon olive oil
  • 3 cups flat leaf parsley leaves, chopped Italian
  • 1 1/2 cups mint leaves, chopped
  • 3/4 cup thinly sliced green onion or diced red onion
  • 1 1/2 cup diced tomatoes
  • 1/4 cup olive oil
  • 1/2 cup lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon crushed red pepper chilli flakes
  • 2 fat garlic cloves minced
  • pinch of ground cumin
  • a good pinch of sea salt & freshly ground pepper


To make the dressing:

  • Combine all ingredients in a screw-top jar; shake well.
  • Pour the broth into a medium saucepan. Cover & bring to a boil. Remove from heat & stir in couscous, salt, pepper & olive oil. Cover & let stand for 10 to 12 minutes; fluff with a fork & tumble into a large bowl; let cool.
  • Add parsley, mint, green onion & tomatoes to couscous; gently stir to combine. Add dressing & gently stir to combine. Salad can be served immediately or made several hours or a day ahead of time for the flavors to develop. Makes about 6 cups.