• Skip to main content
  • Skip to primary sidebar
Big Flavors from a Tiny Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Events
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Events
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Recipes

    Israeli Couscous Tabbouleh

    Modified: Feb 10, 2023 · Published: Sep 28, 2015 by Ashley

    • Facebook
    • Email
    • Flip
    • Threads
    • Bluesky

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·Leave a Review

    A mix of fresh herbs brightens up this simple dish, perfect for lunch or as a side.

    I've been looking back through the photos of dishes I haven't posted here, and somehow this one slipped through the cracks! I made this 17 weeks ago (!!), back before summer had even really started. Wow.

    Anyhow, I was a bit skeptical of this dish being called Tabbouleh, since it doesn't have a ton of herbs in it. It may be more like a pasta salad. Whatever you call it, it's delicious!

    Israeli Couscous Tabbouleh

    We really enjoyed the mix of fresh mint and parsley (both were harvested from my garden). It was so bright and colorful - perfect for a light lunch and surprisingly filling.

    The bite from the shallot was nice, and the lemon added just the right amount of tanginess.

    This was a quick, simple meal. If I were serving it for dinner, I'd probably pair it with some grilled chicken or salmon. Yum!

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Overhead view of Israeli couscous tabbouleh in 2 bowls with forks alongside.

    Israeli Couscous Tabbouleh

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Bon Appetit
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Total Time: 20 minutes
    • Yield: 8 Servings
    • Category: Main Dish
    • Method: Stovetop
    • Cuisine: Middle Eastern
    Print Recipe
    Pin Recipe

    Description

    A mix of fresh herbs brightens up this simple dish, perfect for lunch or as a side.


    Ingredients

    Units Scale
    • 1 ½ cups Israeli couscous
    • 1 small shallot, finely chopped
    • ½ cup extra-virgin olive oil
    • 2 tablespoons (or more) fresh lemon juice
    • 1 English hothouse cucumber, unpeeled, seeded, finely chopped
    • 3 cups cherry tomatoes, halved
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 tablespoons chopped fresh mint
    • Kosher salt, freshly ground pepper

    Instructions

    1. Cook couscous according to package directions; drain. Rinse with cold water and drain well.
    2. Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl.
    3. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and more lemon juice, if desired, and toss to combine.

    Notes

    Recipe from Bon Appétit July 2013 (via epicurious)

    DO AHEAD: Israeli Couscous Tabbouleh can be made 1 day ahead (omit herbs). Cover and chill. Fold in herbs just before serving.

    Nutrition

    • Serving Size:
    • Calories: 256
    • Sugar: 1.9 g
    • Sodium: 162 mg
    • Fat: 14.4 g
    • Saturated Fat: 2.1 g
    • Carbohydrates: 28.3 g
    • Fiber: 2.4 g
    • Protein: 4.8 g
    • Cholesterol: 0 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    More Recipes

    • Bowl of sautéed shrimp with pickled onions, cilantro rice, guacamole, tomatoes, and sour cream.
      Shrimp Burrito Bowls
    • Chicken and bell pepper stir-fry served over white rice.
      Chicken and Bell Pepper Stir-Fry
    • Chicken and veggies simmering in a saucepan.
      Chicken a la King
    • Two shallow bowls with rice and chicken paillards topped with tomato-dill relish.
      Dill Chicken Paillards with Tomato-Dill Relish

    Reader Interactions

    Comments

    1. Liz Thomson

      September 29, 2015 at 7:31 am

      I love tabbouleh! I've never made it with israeli couscous but I'm sure it's delicious!

      Reply

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

    More about me →

    Favorite Summer Recipes

    • Fattoush Salad with Homemade Pita Chips
    • Spicy Salmon Poke Bowls
    • Elvis-Style Frozen Bananas
    • Smoked Salmon Roll-ups
    • Veggie Cream Cheese Roll-ups
    • Easy Instant Pot Herbed Potato Salad
    • Settino's Italian Bruschetta

    Refreshing Summer Beverages

    • Easy Homemade Cold Brew Coffee
    • Guava Cooler Tequila Cocktail
    • Peanut Butter Banana Milkshake with Bacon
    • Watermelon Sugar High Tequila Cocktail
    • Passionfruit Margaritas
    • The Grace Lane Graduate Gin Cocktail
    • Cucumber Moscow Mule

    Popular Now

    • Two slices of rhubarb custard pie on plates with forks.
      Rhubarb Custard Pie
    • Overhead view of spinach and cheddar quiche with forks.
      Baby Spinach and Cheddar Quiche Made with Fresh Spinach
    • Tray of cocktails made with watermelon, mint, lime, and tequila with a bottle of Tajin seasoning in the background.
      Watermelon Sugar High Tequila Cocktail
    • Close up of a few cucumber slices topped with a spiced chickpea purée.
      Falafel-Spiced Cucumber Bites
    • No Mayo Deviled Eggs: Skip the mayo in this appetizer favorite - guaranteed to be a hit at any party!
      No Mayo Deviled Eggs
    • Falafel in pita bread with toppings served with yogurt-herb sauce.
      Falafel with Yogurt-Herb Sauce

    Footer

    ↑ back to top

    About

    • About Ashley
    • Press + Recognition
    • Events
    • Virtual Cooking Classes
    • Podcast
    • Contact
    • Privacy Policy

    Newsletter

    • Sign up to receive delicious recipes and exclusive content right to your inbox!

    As an Amazon Associate I earn from qualifying purchases at no added cost to you.

    ©2006–2025  BIG FLAVORS FROM A TINY KITCHEN LLC | ALL RIGHTS RESERVED

    *Third-party advertisers may collect or use non-personally identifiable information to serve you more relevant ads.