This is my Homemade Lebanese Tabbouleh, and yes, it’s a little different from the traditional version. In our home, it’s loaded with herbs (parsley, mint, and coriander), lots of small-diced vegetables, and we use couscous as the grain base. The exact mix can change depending on where your family is from, and that’s what I love about tabbouleh: it’s flexible and personal.
I made this as the star side dish for a BBQ, and it was a complete success. It’s fresh, bright, and easy once you commit to the chopping.
A quick note: this version came into my kitchen through my husband’s side of the family, with roots connected to Casablanca, so it’s not meant to be a strict traditional Lebanese tabbouleh. It’s how we eat it at home.
Protein-forward note:
This tabbouleh is more filling than many versions because couscous adds carbs plus a little protein. Still, it’s best as a fresh side next to a main protein.
Protein per serving: 10 g
Protein score: Boost it (10 to 19g)
My homemade Lebanese tabbouleh
Ingredients
- 1.5 cups uncooked couscous
- 1 cup hot water
- 4 tomatoes diced small
- 1 yellow onion diced small
- 1 cucumber diced small (salt and drain, see note)
- 1 yellow or orange bell pepper diced small
- ½ bunch coriander leaves chopped
- ½ bunch parsley chopped
- ½ bunch mint leaves chopped
- Juice of 4 limes
- 8 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Prep the vegetables: dice tomatoes, onion, cucumber, and pepper very small.
- Hydrate the couscous: Put the tomatoes and cucumber over uncooked couscous. Cover tightly with plastic wrap and let steam for 5 minutes.
- Fluff the couscous: Uncover couscous and loosen with a fork. Season with salt and pepper. If needed add fresh lemon juice to help the couscous loosen and fully hydrate.
- Mix: Add onion, bell pepper, lime juice, and olive oil. Mix well.
- Chill: Refrigerate at least 1 hour.
- Add herbs at the end: Right before serving, stir in chopped coriander, parsley, and mint. Taste and adjust seasoning.
Nutrition
Protein Boost Options (choose 1)
Add a side of hummus and make it a full mezze plate.
Add 1 to 2 cups of chickpeas to make it more filling and protein-forward.
Serve with grilled chicken, fish, shrimp, or kafta as your main protein.
To make it a 30g+ protein meal
To make this a 30g+ protein meal: keep tabbouleh as your fresh side and pair it with a main protein (chicken, fish, shrimp, kafta), or add chickpeas plus hummus.
Storage + make ahead (very important for this recipe)
- Fridge: Store in an airtight container up to 2 days.
- Best texture: Add herbs right before serving, not at the start (they stay brighter).
- Watery tabbouleh fix: drain the cucumber well and use less tomato juice (you can remove some seeds if the tomatoes are very juicy).
- Make-ahead plan: hydrate couscous and chop vegetables in advance. Keep herbs separate. Mix everything 1 hour before serving, then stir herbs in at the end.
If you are cooking protein-forward after 45, check out my other high-protein recipes and meal ideas on the blog.
Cook With Love, Eat With Joy!
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Tabbouleh is one of the most delicious summer salad, in my book! However, when I did it last time, I managed to get it a bit watery ha-ha. Needless to mention, yours looks impeccable! Well done, Gaila!
Hahahaha Ben! you didnt' take out the liquid from the cucumbers??? hahaha Thanks for the compliment! I am glad you find it impeccable! my guests loved it. Hugs!