Quick and Flavorful Mediterranean Couscous Tabbouleh
This Mediterranean couscous tabbouleh just might become your new favorite easy weeknight side dish! Crisp cucumbers, juicy ripe tomatoes, cooling mint, bright lemon, and plenty of fresh parsley all come together to create the perfect backdrop for tender couscous tossed in a drizzle of good olive oil. Truly, it’s like tasting the Mediterranean coast—sunshine, sea breeze, and fresh market produce in every bite.
Mediterranean Couscous Tabbouleh
Tabbouleh is a classic Middle Eastern salad traditionally made with bulgur wheat, fresh parsley, mint, tomatoes, cucumbers, lemon, and olive oil. It’s light, vibrant, and herb-forward—perfect as a refreshing side or part of a mezze spread. For this recipe, I’ve taken inspiration from that traditional dish and given it a little Mediterranean twist by swapping in couscous. The result is a quick and delicious version that keeps all the freshness of tabbouleh while adding a wholesome pasta-like base that’s ready in minutes.
As summer winds down and the last of the seasonal cucumbers and tomatoes are still abundant, I wanted to make one more recipe to savor before shifting fully into fall flavors. Since I’ve been slowly expanding my diet—most recently experimenting with Italian flour for homemade pasta—I thought it was the perfect time to try couscous as well. Pairing it with fresh summer produce felt like such a natural step, and I’m so glad I did.
So, what exactly is couscous?
Couscous is technically a grain, and actually a type of Mediterranean pasta made from semolina (durum wheat). It’s shaped into tiny granules, and cooks incredibly quickly—making it one of the easiest pantry staples for weeknight meals. Its mild flavor allows it to soak up whatever ingredients you toss with it, which is why it works so beautifully in a fresh herb- and lemon-packed tabbouleh.
Grain-Free or SCD Option
If you’re following SCD or prefer to keep things grain-free, this recipe also works wonderfully with cauliflower rice in place of couscous. The texture is a little different, but once tossed with all the fresh herbs, lemon, and vegetables, it’s just as refreshing and flavorful. It’s a great way to make the dish lighter while still keeping that Mediterranean feel.
(You can also try quinoa if you tolerate it—technically a pseudo grain, it’s protein-rich and nutty, though you’ll need to follow the cooking instructions on the package since it cooks differently than couscous.)
Make-Ahead & Storage
One of the best things about this recipe is that it’s even better after the flavors have had a little time to mingle. If you make it a few hours ahead—or even the night before—it becomes extra flavorful. Just store it in an airtight container in the fridge for up to 3 days. If it looks a little dry after sitting, drizzle in a bit more olive oil or lemon juice before serving to brighten it back up.
Whether you serve it alongside grilled salmon, roasted chicken, or as part of a Mediterranean spread, this couscous tabbouleh is a vibrant way to celebrate the very best of late summer produce.
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Nutrition Facts:
Calories- 349
Carbs- 39.1 g
Fat- 18.7 g
Protein- 7.3 g