Tabbouleh Couscous Salad
This Tabbouleh Couscous Salad is a high-protein couscous pasta salad that’s inspired by the vibrant, herby Mediterranean flavors of tabbouleh. It’s an insanely delicious, balanced meal that’s perfect for meal prep and potlucks alike!
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Reasons You’ll Love This Recipe:
- So fresh and flavorful! I’m absolutely obsessed with the bright, fresh flavors in this salad!
- Balanced meal – I love a good one-bowl meal for an easy, healthy, grab-and-go option, and this couscous tabouli salad is a deliciously balanced meal all in one.
- High in protein – there are over 30 grams per serving!
- Great for meal prep – this is the kind of dish that’s great for meal prep, as it tastes even more delicious the next day! Plus – no reheating required!
Ingredient Notes & Substitutions:
For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.
- Pearled Couscous – also called Israeli couscous. Be sure to get this, as they look like larger pearl-sized balls, as opposed to the super tiny traditional cosucous.
- Herbs – fresh parsley, mint, and scallions are used for a ton of vibrant, fresh flavor, vitamins, minerals, and antioxidants.
- Cucumber – so fresh and crisp! I prefer any seedless cucumber, like English or Persian cucumbers, but you can also de-seed any cucumber you have, too.
- Tomato – adds more bright, juicy flavor. The recipe calls for diced roma tomatoes, but you can also use halved or quartered cherry or grape tomatoes, too.
- Lemon Juice – further enhances the freshness of this salad.
- Extra Virgin Olive Oil – pairs with the lemon juice to create a “dressing” of sorts. Plus the heart healthy fats help your body absorb all of the fat-soluble vitamins in this salad!
- Chicken – adds protein to make this a more balanced meal
- Chickpeas – adds some plant-based protein and fiber, too!
How to Make Tabbouleh Couscous Salad
For complete instructions, please check out the recipe card at the bottom of this post.
- Toast the couscous in oil for a couple minutes to help bring out a slightly nutty flavor.
- Very carefully add boiling water to the couscous, then cook 8-10 minutes until the water has all absorbed.
- Add all ingredients to a large bowl and toss to combine. Adjust seasoning with salt and pepper to taste.
Tips and Variations
- Vegetarian – skip the chicken and double the beans, or use a plant-based protein instead, like baked tofu.
- Swap the Protein – instead of chopped chicken, you could also serve this salad with any protein (I LOVE my easy air fryer salmon with it!)
- For easier chopping, use a veggie chopper. Use what works for you, these can be an awesome tool to help make recipes more accessible in the kitchen!
- Add some feta – a sprinkle of feta cheese on top is absolutely delicious here!
- Gluten-Free – couscous is a type of pasta, so it contains gluten. You could swap for a gluten-free substitute or other whole grain, like quinoa.
- Dairy-Free – this salad is naturally dairy-free!
Meal Prep & Storage
This salad is absolutely perfect for meal prep. There’s no reheating required, it’s stored all in one container, and the flavors just continue to develop and get more and more delicious.
To store this couscous salad, store it in airtight containers and keep in the refrigerator for up to 3 days.
Unfortunately, due to all the fresh ingredients in the salad, it does not freeze well.
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All of my favorites can be found on my Amazon storefront, including a whole page dedicated to my Meal Prep Essentials!
- 16 Ounce Glass Jars
- 2 Cup Glass Round Containers with Lids
- Bamboo Butcher Block
- Veggie Chopper
- Gold & Wood Measuring Cups & Spoons
- Glass Mixing Bowls
- Caraway Non-Toxic Pans (use code JANEIRO10 for 10% off!)
More Mediterranean Recipes to Love
- Caprese Salad with Cucumbers
- Mediterranean Cucumber Salad
- Cucumber Orzo Salad
- Parsley and Tomato Salad
- Balsamic Pasta Salad
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Tabbouleh Couscous Salad
Ingredients
For the Couscous
- 1 teaspoon extra virgin olive oil
- 1 cup pearled couscous
- 1.5 cups boiling water
For the Salad
- 2 tablespoons extra virgin olive oil
- juice from 1 lemon
- 1 cup fresh parsley chopped
- ¼ cup fresh mint chopped
- 2 stalks green onion chopped
- 3 roma tomatoes diced
- 2 cups cucumber chopped
- 2 cups cooked chicken breast chopped
- 1 cup chickpeas cooked
- salt and pepper to taste
Instructions
- Heat 1 teaspoon oil in a small saucepan over medium-high heat until fragrant. Add pearled couscous and toast for 1-2 minutes.1 cup pearled couscous, 1 teaspoon extra virgin olive oil
- Carefully add 1.5 cups of boiling water to the couscous, then cover and cook for 8-10 minutes, until water has absorbed. Remove from heat and let cool while the rest of the ingredients are prepared.1.5 cups boiling water
- Chop all herbs, vegetables, and chicken.1 cup fresh parsley, 1/4 cup fresh mint, 2 stalks green onion, 3 roma tomatoes, 2 cups cucumber, 2 cups cooked chicken breast
- Add all ingredients to a large bowl. Toss to combine, then adjust seasoning with salt and pepper to taste.2 tablespoons extra virgin olive oil, juice from 1 lemon, 1 cup chickpeas, salt and pepper to taste
- Serve immediately or store in a covered container in the fridge. Enjoy!
