Lazy Girl Couscous Tabbouleh - Light, bright, and so easy to make. Perfect for summer and get togethers! // 40 Aprons

Lazy Girl Couscous Tabbouleh

A quick couscous-based tabbouleh salad that's bright and full of flavor. Perfect for summer and for get-togethers.
Course Salad
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 -10
Author Cheryl Malik


  • 2 cups water
  • 1 tablespoon extra virgin olive oil
  • 2 cups couscous
  • 1-2 large bunch (es) parsley leaves, stems removed
  • 1-2 large shallots
  • 1/2-1 large cucumber , very roughly chopped
  • 2-3 ripe vine-ripened tomatoes , seeded and very roughly chopped
  • 1/2 + 1 tablespoon cup lemon juice
  • salt , to taste
  • crumbled feta , to serve, optional


  1. Combine 2 cups water and 1 tablespoon olive oil to boil over high heat in medium saucepan. Add couscous, cover, and remove from heat. Let stand about 5 minutes then remove lid and fluff with fork. Let cool.
  2. In the bowl of a food processor (or you can chop by hand if you REALLY want to make me look bad), add parsley leaves and pulse 'til chopped--fairly roughly chopped is OK. Remove and add shallot--pulse 'til chopped. Remove and add cucumber--pulse 'til roughly chopped. Remove and add tomatoes--pulse 'til roughtly chopped. Combine all vegetables in bowl and pour lemon juice over. Toss to combine.
  3. Add couscous to vegetable mixture and toss to combine. Add salt to taste--don't be timid here! Serve or refrigerate until chilled. Garnish with crumbled feta, if desired.