This couscous tabouli salad is designed to be made the night before, so it's the perfect dish for parties or busy weeks ahead. Simple ingredients but maximum flavor!
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Why You'll Love This Tabbouleh Couscous Salad
Did I ever mention that, in addition to coming from a family full of excellent cooks, I was fortunate enough to join a family with many great cooks too? My mother-in-law, Vicky, makes the most incredible tabouli, and I was introduced to this recipe while preparing for my sister-in-law's bridal shower.
Not only is it quick and easy to make, but it's also designed to be prepared the night before, making it perfect for parties or for having something ready ahead of time. And when I say easy, I mean that the majority of the work involves putting ingredients into your food processor. Seriously! This salad is always a favorite at every party I bring it to, to the point that I get requests for it constantly. Here's why you've got to try it:
- Light and fresh
- Make-ahead friendly
- Bright lemon flavor
- Perfect for parties
Ingredient Information And Substitutions
- Couscous- Dry couscous absorbs the dressing and flavors as it sits overnight.
- Cucumber- Adds a fresh, crisp bite to the salad. English cucumber works well since it has fewer seeds and doesn't need to be peeled.
- Tomatoes- Remove the seeds before chopping to keep the salad from becoming watery.
- Green onions- Use the green parts only for a mild onion flavor without overpowering the other ingredients. Chives work as a milder substitute.
- Parsley- Fresh parsley is essential here for the bright, herby flavor that makes tabouli what it is.
- Lemon juice- Adds the signature bright, citrusy flavor. Fresh lemon juice is best here.
- Olive oil- The base of the dressing. It adds richness that balances the bright lemon.
- Black pepper- Freshly cracked, to taste.
- Salt- To taste.
How To Make Tabouli Couscous
Step 1- Place dry couscous into a large bowl.
Step 2- Chop the vegetables.
Run each vegetable through the food processor separately, placing each into a mixing bowl as you go.
Step 2- Combine everything.
Once all the veggies are in the bowl add salt, pepper, lemon juice and olive oil to the bowl and mix well. The couscous doesn't need to be cooked first! It absorbs the liquid and softens naturally as the salad sits.
Step 3- Refrigerate.
Refrigerate overnight, stirring occasionally so the couscous softens evenly.
Step 4- Serve.
Serve with tortilla or pita chips, or on its own as a side dish.
Frequently Asked Questions
Absolutely. Bell peppers, radishes, or even diced avocado make great additions if you want to switch things up. But add the avocado just before serving to prevent browning.
Yes, finely dice the vegetables by hand instead. It takes a bit more time to prepare, but the result is just as delicious.
Bulgur is actually the traditional grain used in tabouli. I can't confirm that it will work for this particular recipe, but if you try it, soak it according to package directions before mixing it in with the rest of the ingredients.
Tips For Making Couscous Tabbouleh
- Run each vegetable through the food processor separately. Chopping them one at a time significantly reduces excess liquid and keeps the salad from getting watery.
- Don't skip the overnight rest! The flavors continue to develop, and the couscous needs that time to soften fully.
- Remove the seeds from the tomatoes before chopping to prevent excess moisture.
- Taste and adjust the seasoning before serving. The couscous absorbs a lot of the lemon and salt overnight, so a quick refresh of both right before serving brightens everything back up.
- This recipe is easy to double for a bigger crowd. It makes a pretty good size amount already, but it's always a hit, so don't hesitate to double for a large group. Just be sure your food processor can handle the volume, or work in batches.
- Stir occasionally while it refrigerates to make sure the couscous absorbs the dressing evenly.
- Ingredients to prep ahead- Blend all the vegetables and mix everything the night before. The dry couscous needs that overnight rest to absorb the dressing and soften properly.
- Leftovers and storage- Store covered in the fridge for up to 4 days.
What To Serve With This Tabouli Salad
This salad pairs perfectly alongside other fresh appetizers and party foods for a complete spread. Here are some of my favorite options:
Other Awesome Salads To Try
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Couscous Tabouli Salad
Equipment
- large mixing bowl
Ingredients
- 1 large cucumber or 3-4 mall cucumbers
- 1 pound tomatoes seeds removed
- 2 bunches green onions use the green parts only
- 1 cup fresh parsley
- 1 ½ teaspoons salt
- 1 ½ teaspoons pepper
- ½ cup fresh lemon juice
- ½ cup extra virgin olive oil
- 1 cup dry couscous
Instructions
- Place the dry couscous into a large mixing bowl.
- Take each vegetable and chop them separately in the food processor, placing each into a mixing bowl once they're chopped.
- Add the salt, pepper, lemon juice and olive oil to the bowl and mix well.
- Refrigerate overnight, stirring one in a while.
- Serve with tortilla or pita chips or on it's own as a side dish.
Video
Notes
- Run each vegetable through the food processor separately. Chopping them one at a time significantly reduces excess liquid and keeps the salad from getting watery.
- Don't skip the overnight rest! The flavors continue to develop, and the couscous needs that time to soften fully.
- Remove the seeds from the tomatoes before chopping to prevent excess moisture.
- Taste and adjust the seasoning before serving. The couscous absorbs a lot of the lemon and salt overnight, so a quick refresh of both right before serving brightens everything back up.
- This recipe is easy to double for a bigger crowd. It makes a pretty good size amount already, but it's always a hit, so don't hesitate to double for a large group. Just be sure your food processor can handle the volume, or work in batches.
- Stir occasionally while it refrigerates to make sure the couscous absorbs the dressing evenly.
- Ingredients to prep ahead- Blend all the vegetables and mix everything the night before. The dry couscous needs that overnight rest to absorb the dressing and soften properly.
- Leftovers and storage- Store covered in the fridge for up to 4 days.
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