30 Minute Meals
Couscous Tabbouleh Salad
Prep
10 minutes
Cook
10 minutes
Yield
3 -4
🌿 Experience the perfect fusion of traditional and modern with this couscous tabbouleh salad, featuring pearl couscous, fresh herbs, and sweet California Prunes - ready in just 10 minutes!
Nothing beats a great couscous tabbouleh salad, at least in my opinion! While traditional Lebanese tabbouleh uses bulgur wheat, I’ve created this unique fusion version with pearl couscous and sweet California Prunes. The result? A perfectly balanced salad that combines the fresh herbs of classic Lebanese tabbouleh with a delicious twist of textures and flavors.
❤️ Why You’ll Love This Tabbouleh and Couscous Salad
- Easy: Trust me, you’re going to love how this vibrant salad comes together in just 10 minutes. Perfect for those days when you want something fresh but don’t have time to fuss in the kitchen.
- Meal Prep: You know I’m all about that meal prep life! Make a big batch on Sunday, and you’ll have flavorful, nutritious lunches ready to grab all week long. The flavors actually get better as they hang out together.
- Healthy: Not only is this salad loaded with fresh herbs and whole grains, but those California Prunes are seriously doing the most – packed with fiber, potassium, and vitamins that’ll keep your gut happy and your energy levels high.
🍲 Ingredients
Pearl Couscous – This pasta-like version of couscous is sugar and fat-free, made from steamed balls of crushed durum wheat semolina. Its larger size and chewy texture make it perfect for salads while providing complex carbohydrates for sustained energy. Unlike traditional bulgur used in tabbouleh, pearl couscous offers a unique, satisfying bite that holds up beautifully to the dressing.
Prunes – These aren’t just any dried plums—California Prunes are known for their exceptional quality and taste. They’re packed with fiber for digestive health, vitamins K and A for bone and eye health, and potassium for muscle function. Their natural sweetness and chewy texture contrast the fresh herbs and tender couscous, inspired by Middle Eastern cuisine’s beautiful tradition of incorporating dried fruits into savory dishes.
👩🍳 How to Make Tabbouleh and Couscous Salad
- In a saucepan combine the broth, water, 1 tsp salt, bring the mixture to a boil, and stir in the couscous. Cover the pan, and let the couscous simmer for 10 minutes. Fluff the couscous with a fork and let it cool in the pan.
- In a large bowl stir together the cucumber, tomatoes, green onions, prunes, olive oil, lemon juice, and seasoning, let it sit to marry for around 10-20 minutes. Add the couscous, parsley, and mint, stir the salad well, and chill it, covered, for 1 hour.
- Garnish with fresh lemon, mint and gorgeous cucumber slices.
🗒 Tips and Tricks
- Couscous: Toast pearl couscous before cooking for enhanced nutty flavor.
- Prunes: Chop them into small pieces to distribute their sweetness throughout the salad.
- Dressing: Let the dressed salad sit for 30 minutes before serving to meld flavors. Trust me, don’t skip this tip!
🗒 Variations
Make this couscous tabbouleh salad your own:
- Grain: Use bulgur wheat for a more authentic tabbouleh texture.
- Gluten-free: Use quinoa instead of couscous for a gluten-free alternative that’s still hearty and healthy.
- Make it a meal: For a heartier Mediterranean meal, top your salad with chicken or crispy chickpeas tossed in zaatar, grilled halloumi cheese, or marinated white beans. Each adds protein while keeping with the Mediterranean theme.
🗒 Best served with
👝 How to Store Leftovers
Store leftovers in an airtight container in the fridge. This salad is great leftover; in fact, it just becomes more flavorful as it sits in the fridge. It’ll last for about 5-6 days. If the salad seems dry after refrigeration, drizzle with a bit of olive oil and lemon juice before serving.
🤔 Common Questions
I love tabbouleh because it’s so flavorful and refreshing. It’s full of a herby lemon flavor, and it’s the perfect recipe for summer.
Couscous has more protein than rice, but brown rice does have more nutrients, such as selenium and manganese.
Yes! It’s packed with whole grains, fresh herbs, and fiber-rich prunes. Each ingredient brings its own nutritional benefits, from vitamins to minerals.
Absolutely! This salad tastes even better after the flavors meld. You can make it 1-2 days in advance, chopping up the herbs right before serving to keep them fresh and vibrant.
For extra protein, add chickpeas, grilled chicken, or feta cheese. You can also include more vegetables, like cucumbers or bell peppers.
Couscous Tabbouleh Salad
Ingredients
- 2 cups Pearl Couscous
- 3 cups vegetable stock or 3 cups water and 1 tbsp. Better Than Bouillon
- 2 cups cherry tomatoes roughly chopped or halved
- 2 cups cucumber cut into cubes or roughly chopped
- 8 California Prunes cut into bite size pieces
- 1 cup chopped green onion
- juice of one small lemon or one lime
- 4 tbsp EVOO
- season to taste
- 1/2 fresh mint finely chopped
- 1 cup parsley finely chopped
Instructions
- In a saucepan combine the broth, water, 1 tsp salt, bring the mixture to a boil, and stir in the couscous. Cover the pan, and let the couscous simmer for 10 minutes. Fluff the couscous with a fork and let it cool in the pan.
- In a large bowl stir together the cucumber, tomatoes, green onions, prunes, olive oil, lemon juice, and seasoning, let it sit to marry for around 10-20 minutes. Add the couscous, parsley, and mint, stir the salad well, and chill it, covered, for 1 hour.
- Garnish with fresh lemon, mint and gorgeous cucumber slices.
