Israeli Couscous Tabbouleh Recipe

I’ve never really liked tabbouleh. To be honest, it’s a texture thing and it always made me feel like I was just gnawing on a literal bunch of parsley. Furthermore, I was never a big fan of the flavor, because, again, parsley. I like parsley, but like a little bit. And there’s nothing in a tabbouleh that says “a little bit of parsley.” Except this one. Well, kind of. Okay, I use the mint to balance the amount of parsley. Stick with me.

In a more traditional tabbouleh, you’ll find bulgar, parsley, mint, lemon, onion, olive oil, tomatoes and cucumber. I’m also not a fan of bulgar, and the owner of quite a large bag of Israeli couscous. So, this Israeli couscos tabbouleh is born!

Let’s start with the greens.

For my tabbouleh, I used half a bunch of parsley and one and a half bunches of mint. I really prefer the mint to overpower the bitterness of the parsley. And then the key is to get it in that food processor (or blender) and really, really get some fine pieces. Not like, damn she fine, but like tiny bits so you don’t feel like you’re chewing on a straight up parsley bunch.

You’ll make your mix-ins while you boil up the couscous. I don’t toast mine, I always burn it when I do, but you do you. Chop up some red onion, cucumber and tomato, squeeze in some lemon, drizzle on good quality olive oil and season with salt and pepper. BAM. Seriously fresh, delicious, anti-I’m-chewing-on-a-parsley-bunch, tabbouleh!

Serve up with Shakshuka and green goddess hummus crudites.

Quick and Easy Israeli Couscous Tabbouleh

If you can boil pasta and have at least a blender, you can make this tabbouleh! Leading with mint, the parsley is less bitter and with the lemon juice is a perfectly refreshing side dish for just about any meal. 
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Israeli, Mediterranean, Middle Eastern


  • 1 c Israeli couscous
  • salt for boiling couscous (I use nearly a cup)
  • 2-3 persian cucumbers, diced
  • 1-2 c tomatoes, diced
  • 1/4 c red onion, diced
  • 1/2 bunch of parsley
  • 1 1/2 bunches of mint
  • 2-4 tbsp olive oil, or more
  • salt & pepper, to taste
  • 1-2 lemons, for juice


  • Prepare a pot with water and salt; the water should taste like salty sea water (I always use nearly 1/2-1 c of salt).
  • Boil couscous according to the instructions (some may say toast the couscous first, I always skip this step). 
  • Meanwhile, prepare your mix-ins, dicing the vegetables.
  • To a blender or food processor, add the parsley and mint; pulse until desired size. 
  • When the couscous is ready, drain and rinse in cold water. 
  • To a large bowl, add couscous, diced veg and herbs. Add olive oil and squeeze 1 lemon. Taste for salt, pepper and additional lemon juice. Adjust as necessary. 
  • Enjoy cold or at room temperature!
Keyword couscous

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