Israeli Couscous Tabbouleh
Easy,  Recipes,  Soups, Salads, & Sandwiches,  Vegan,  Vegetarian

Israeli Couscous Tabbouleh

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!

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Overhead view of Israeli couscous tabbouleh in 2 bowls with forks alongside.

Israeli Couscous Tabbouleh

  • Author: Bon Appetit
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 Servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Middle Eastern


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


Units Scale
  • 1 1/2 cups Israeli couscous
  • 1 small shallot, finely chopped
  • 1/2 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


  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.


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.


  • 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

Keywords: couscous, one bowl meal, tomatoes

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Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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