This Taboulé, or Couscous Salad is super simple to make, is full of healthy vegetables and stores very well in the fridge. The perfect side for a summer BBQ that you can continue eating all week long as a hearty and satisfying meal in a bowl.
Taboulé pairs beautifully with a Lemon Thyme Roast Chicken or Branzino with Vierge Sauce. You might also enjoy my recipes for La Salade Mentonnaise, La Salade Niçoise or a Prosciutto and Melon Salad.
The perfect working Lunch Salad
Taboulé is a summer salad that is synonymous with eating on the go or "sur le pouce" in France. When I was working in Nice, my colleagues and I would take our containers of homemade or store bought Taboulé down to the famous blue chairs that lined the Promenade des Anglais. We would slip off our high heels and prop our feet up against the railing, overlooking the sea. Conversations ebbed and flowed around mouthfuls of this zesty salad. The hour long lunch break was the most delicious time of the day and this light, refreshing dish was the perfect one-plate meal.
I no longer work in France but I do enjoy a good Taboulé, especially as a picnic, BBQ or pool-side food. My recipes vary depending on what I found at the Farmers' Market that weekend yet the salad remains light and refreshing and most deliciously fool-proof. Taboulé stores very well and has the wonderful quality of getting better as it sits in the fridge over a couple days.
There are many variations of Taboulé (or Tabouleh) but here is my favorite:
Ingredients
- 1 Cup of uncooked Couscous grains
- 4 persian cucumbers
- 1 red onion
- 4-5 tomatoes of varying colors if possible
- 1 bunch of italian flat parsley
- 5-6 sprigs of fresh mint
- 1 lemon for zesting
- ½ cup Extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon harissa (North African red chili paste)
- 1 can of chickpeas
Instructions:
First: Cook the couscous as per package instructions, fluff and then place in a big salad bowl in the fridge to chill. Cover with plastic wrap and let chill.
Dice the tomatoes, onions and peeled cucumbers into tiny pieces. You do not want big chunks in this salad! You will want to have all the vegetables present in each delicious bite.
Chop the parsley. The more parsley the better, so grab a big bunch and chop away! Same with the mint. It adds a delicious freshness to the dish.
Remove the chilled salad bowl of couscous from the fridge and fold in the mixed vegetables and parsley. I like to mix with a spatula to get that gentle fold that does not mush the couscous. You don't want to over mix!!
Taboulé Vinaigrette
Next, I whisk together the cup of olive oil, harissa and balsamic vinegar in a separate bowl. If you don't have Harissa on hand, any red chili paste works very nicely for a little kick.
Pour the vinaigrette over the couscous and vegetable mix.
Lastly, I finely zest a lemon over the salad with my microplane. If you don't have a microplane I highly suggest buying one! I use it all the time for zesting or creating that perfect snow of parmesan over a salad or pasta dish. Mine comes from Williams Sonoma.
Gently fold the zest, squeeze in the juice from the lemon and the vinaigrette into the Taboulé and enjoy!
Do I even need to mention that a glass of Provençal Rosé pairs beautifully with this?
Variations
You can also add in proteins such as chopped grilled chicken, crab sticks, shrimp, tuna, egg or tofu. I also like to add chopped black olives or grated carrots. Mix and match as you like, it is really hard to make a bad Taboulé, trust me on this!***
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Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
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Taboulé: Cous Cous Salad
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: starters, salads
- Cuisine: French, Mediterranean
- Diet: Vegan
Description
This Taboulé, or Cous Cous Salad is super simple to make, is full of healthy vegetables and stores very well in the fridge. The perfect side for a summer BBQ that you can continue eating all week long as a hearty and satisfying meal in a bowl.
Ingredients
- 1 Cup of uncooked Couscous grains
- 4 persian cucumbers
- 1 red onion
- 4-5 tomatoes of varying colors if possible
- 1 bunch of italian flat parsley
- 5-6 sprigs of fresh mint
- 1 lemon for zesting
- ½ cup Extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon harissa (North African red chili paste)
- 1 can of chickpeas
Instructions
- First: Cook the cous cous as per package instructions, fluff and then place in a big salad bowl in the fridge to chill. Cover with plastic wrap and let chill for a couple hours.
- Dice the tomatoes, onions and peeled cucumbers into tiny squares. You do not want big chunks in this salad! You will want to have all the vegetables present in each delicious bite.
- Chop the parsley. The more parsley the better, so grab a big bunch and chop away!
- Remove the chilled salad bowl of couscous from the fridge and fold in the mixed vegetables and parsley. I like to mix with a spatula to get that gentle fold that does not mush the couscous. You don't want to over mix!!
- Next, I whisk together the cup of olive oil, harissa and balsamic vinegar in a separate bowl. If you don't have Harissa on hand, any red chili paste works very nicely for a little kick.
- Pour the vinaigrette over the couscous and vegetable mix.
- Grate the lemon zest directly into the bowl and squeeze the lemon juice over the top. Mix again
- Bon Appétit!
Notes
*** Variations! At this point you can also add in proteins such as chopped grilled chicken, crabsticks, shrimps, tuna, egg or tofu. I also like to add chopped black olives or grated carrots. Mix and match as you like, it is really hard to make a bad Taboulé, trust me on this!***
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