Couscous and parsley salad served on lettuce


  • 1 cup of couscous or bulgur wheat
  • 2 bunches of parsley
  • 4 tomatoes
  • 1 large cucumber
  • 4 spring onions
  • 1 cup of fresh mint leaves
  • 1 table spoon of dry mint
  • 1 teaspoon of salt
  • 1/2 cup of olive oil (yes it’s healthy!)
  • juice of 2 lemons
  • 1/2 cup of boiling water

There are several types of couscous or bulgur, use any type you like, it won’t make a big difference. Ideally you should prepare this salad 6 hours before serving (or the evening before). I like doing this because you can use the uncooked coucous and it’ll absorb the juices of the other vegetables over time. But if you want to eat your tabuleh immediately, cook the couscous in same amount of boiling water and let rest for 5 minutes.

Chop everything in small pieces. For the parsley I use the food processor, but I chop the spring onions by hand…


Chop the tomatoes…

Remove seeds and chop the cucumbers…
Place couscous, vegetables, lemon juice, olive oil and spices in a large bowl and mix thoroughly.

I usually add more salt or lemon juice to taste. Enjoy!

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