Tabbouleh Couscous Salad is a refreshing summer dish that you are going to want to make on repeat! It takes less than 30 minutes to prepare and is full of fresh flavors from parsley, mint leaves, and lemon juice. It is filling and balanced with protein and fiber from veggies, chickpeas, and couscous.
What You Need:
- 1 bunch of parsley, chopped
- 1/2 cup mint leaves, chopped
- 2 Roma tomatoes, chopped
- 1/2 yellow onion, diced
- 1 medium cucumber, diced
- 1 can of chickpeas, drained and rinsed
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes
- 1/8 teaspoon black pepper
- 1 cup cooked Morocan couscous (1/2 cup dry couscous + 1/2 cup water)
- 2 tablespoons extra virgin olive oil
- 1/2 lemon, juiced
Tools:
- large salad bowl
- small pot
- baking sheet
- colander
- measuring spoons and cups
- mixing spoon
- cutting board
- knife
How to Make Tabbouleh Couscous Salad:
First, cook the couscous according to the package instructions.
Next, preheat the oven to 350 degrees and open the can of chickpeas. Drain the liquid in the can. Using a colander, rinse the chickpeas well under cold running water. This will reduce the sodium by about 40%!
Next, pour rinsed chickpeas onto a baking sheet. Season the chickpeas with smoked paprika, red chili flakes and black pepper.
After the oven has preheated, baked the chickpeas for 20 minutes or longer if you want them extra crispy.
Next, fill the large salad bowl with chopped parsley, mint leaves, onions, tomatoes, and cucumbers. Add the cooked couscous and roasted chickpeas (once they are done) to the large salad bowl. Lastly, top off the salad with juiced lemon and olive oil. Stir well and enjoy!
Suggested Variation for Tabbouleh Couscous Salad
- You can easily swap the couscous for another grain. Traditionally, tabbouleh salad is made with bulgar. Quinoa, wild rice, brown rice, or farro are also great options!
Storage Tips
Store leftovers in a sealed and airtight container in the refrigerator. Use within 3 days.
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Balanced Salad with Tahini Dressing
Kale and White Bean Salad with Pumpkin Seed Dressing
Tabbouleh Couscous Salad
Equipment
- 1 colander
- 1 large bowl
- 1 pot
- 1 cutting board
- 1 knife
- 1 can opener
Ingredients
- 1 bunch parsley,chopped
- 1/2 cup mint leaves, chopped
- 2 Roma tomatoes, chopped
- 1/2 yellow onion, diced
- 1 cucumber, diced
- 1 can chickpeas, drained and rinsed
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes
- 1 cup couscous, cooked
- 2 tbsp olive oil
- 1/2 lemon, juiced
Instructions
- Cook the couscous according to package instructions.
- Open the can of chickpeas. After draining and rinsing with water well in a colander, place chickpeas on a baking sheet and coat with smoked paprika and chili flakes. Roast on 350 degrees for 20 minutes.
- Place chopped greens, tomatoes, onions, and cucumbers into a large salad bowl.
- Add cooked couscous and roasted chickpeas.
- Top salad with olive oil and lemon juice.
- Stir well and enjoy!
