Tabbouleh Salad Recipe

Tabbouleh Salad

A tabbouleh salad recipe made with quick cooking couscous, tomatoes, cucumber, parsley and dressing for a tasty side salad

Prep Time
Total Time
2.7 of 5 (3 ratings) Review This Recipe | See All Reviews


  • 3/4 cup plain couscous, uncooked
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
  • 1 medium cucumber, cubed (1 medium = 1 cup)
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons Pure Wesson® Vegetable Oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt

Nutrition Information

Total Fat
Serving Size: 6 servings (about 2/3 cup each)
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  1. Cook couscous according to package directions; cool. Combine couscous and all remaining ingredients in large bowl; stir to combine.

Cook's Tip

To quickly cool the couscous, place in shallow dish; chill in freezer 10 minutes.
Nutrition Information close
Amount per Serving
Calories 133  
  % Daily Value*
Total fat 5 g 8%
Saturated fat 1 g 3%
Cholesterol 0 MG 0%
Sodium 276 MG 12%
Carbohydrate 19 g 6%
Dietary fiber 2 g 9%
Sugars 2 g
Protein 3 g
Vitamin A   8%
Vitamin C   19%
Calcium   2%
Iron   5%
* Percent Daily Values are based on a 2,000 calorie diet.
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Ratings & Reviews
2 Reviews for Tabbouleh Salad
This is a great recipe. But I would substitute olive oil and add freshly grounded pepper. It is a colorful, healthy, summer salad. I like to serve it with lemon wedges on the side so we can add additional lemony zest at the table.
Fresh Tabbouleh uses Parsley,
Jul 20, 2012
This dish was really good and could easily stand on it's own as a main dish. Perfect light dish for summer.
Jul 18, 2012

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