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Tabouleh (Couscous Salad)

Light lunch with Tabouleh. 
Course 30 Minuten Rezept
Cuisine light
Prep Time 20 minutes
Cook Time 5 minutes
resting time 40 minutes
Total Time 25 minutes
Servings 4 Persons
Author Klaraslife


  • 200 g of couscous
  • 400 ml of boiling water
  • black olives as many as you like
  • 5 medium sized tomatoes
  • 1/2 cucumber
  • 1 large bunch of parsley the more the better I think
  • 1/2 juice of a lemon
  • 1/4 pieces of Feta or Feto vegan crumbled
  • 3 tbsp olive oil
  • Pinch of cinnamon


  • 1 spring onion finely chopped
  • chopped fresh mint


  • Put the couscous and some salt in a saucepan and pour boiling water over it, stir briefly and let it swell for 5-10 minutes with the lid closed. (Note your package instructions)
  • Stir couscous with a fork and place in a large bowl.
  • Finely chop the parsley, dice the tomatoes and cucumbers. Add to the couscous with the olives. (+ Spring onions and mint)
  • Mix everything and season with salt, cinnamon, olive oil and lemon juice.
  • Who likes mixing the feta under it now.
  • Set the tabouleh aside and let it rest for 30 minutes.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg