Couscous Tabouli Salad

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!

Course Appetizer, Side Dish

Cuisine appetizer, Easy, make ahead, party, side dish, vegetarian

Diet Low Lactose, Vegan, Vegetarian

Prep Time 10

Cook Time 12

Total Time 12 10

Servings servings

Calories 224kcal

Author Jessy Freimann

Equipment

food processor
large mixing bowl
Spatula

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.

Nutrition