Total Time
Prep 20 mins
Cook 0 mins

Tabbouleh is one of my favorite salads, we eat it all summer long. Some times I use couscous instead of the cracked wheat normally called for in tabbouleh, it makes for a lighter salad. Normally, tabbouleh has mint in it, but I'm not so crazy about the addition, so I've made it optional. This was created for RSC Summer 2005.

Ingredients Nutrition


  1. Place the couscous in a bowl. Mix with the 1 tablespoon olive oil and 1 teaspoon vegetable stock powder.
  2. Add the boiling water and mix to combine. Cover the bowl with some plastic wrap and set aside for 10 minutes.
  3. After all the liquid has been absorbed, uncover the couscous and fluff with a fork.
  4. Add the lemon juice, the 3 tablespoons olive oil, and the salt and pepper to taste to the fluffed couscous.
  5. Add the tomatoes, red pepper, scallions and capers. Toss to combine.
  6. Lightly stir in the parsley, optional mint leaves, and the pistachios.
  7. Taste and adjust for seasoning.
  8. Serve cool or at room temperature.
Most Helpful

A lovely that keeps well in the lunchbox. I skipped on the olive oil all together as I wanted to keep the calories right down...I prefer my couscous this way. I also subbed pine nuts for the pistachios.

Stardustannie July 23, 2007

There is often a tub of home made tabbouleh to be found in my fridge and I’m always trying new versions of it. This one has got to be one of the best, correction - the best, I have tasted in ages. I used barley couscous which is lovely and creamy, and together with sweet red pepper, sharp capers and crunchy pistachios the result was a wonderful fusion of taste and texture. Unusually for me, I think it may be a long time before I look for another tabbouleh recipe. This one is just sooo delicious.

David GM May 09, 2007