Tabbouleh-style salad

  • Preparation 25 min
  • Cooking 10 min
  • Servings 6
  • Freezing I do not suggest



  • 1 1/2 cup medium couscous
  • 1 cup pearl couscous
  • Olive oil
  • 1 compact cup fresh parsley leaves, finely chopped
  • 3/4 cup fresh mint leaves
  • 3 Lebanese cucumbers (1 1/2 cups), diced
  • 4 small tomatoes, seeds removed, diced
  • 1/4 cup olive oil
  • Juice of 1/2 lemon, or more to taste
  • Salt and pepper from the mill



  • Place the regular couscous in a saucepan and add 1 1/2 cups of boiling water. Mix, cover and let stand for 10 minutes. Fluff with a fork and pour into a bowl.
  • In the same saucepan over medium heat, add the pearl couscous followed by a thin drizzle of olive oil. Cook for 1 minute, stirring.
  • Add 1 1/4 cups of water (or according to package directions) and mix. Cover, bring to a boil and mix. Reduce the heat to low and simmer for about 10 minutes or until the liquid is all absorbed and the couscous is cooked. Pour into a colander, rinse with cold water and add to the salad bowl.
  • Add the rest of the ingredients to the salad bowl, season with salt and pepper then mix. Perfect to accompany your favorite grilled meats or as a summer dinner with a baguette and a fire cheese!