Crowd-pleasing Couscous Tabouleh Salad

This crowd-pleasing Couscous Tabouleh Salad can be made ahead. A no-guilt salad packed with vitamins and fiber. If desired, stuff it in pita bread to make it a meal.

The Super Bowl is here! That nail-biting-but-exciting football game!

Crowd-pleasing Couscous Tabouleh Salad. To make it a meal, stuff it in pita bread. #healthy #sidedish #salad #vegan #vegetarian #dinner #recipe

I entered the football pool and so far I am number 1 out of 12 who entered! Yay. Usually I am at the bottom of the totem pole. I won’t let you know who I bet to win the super bowl because I might get hate mail. LOL

In my home, the Super Bowl is all about food. Who cares who wins! LOL. Just kidding, of course! We have a huge smorgasboard of food displayed on the table. It’s a fend-for-yourself event. This year I am making this crowd-pleasing couscous tabouleh salad recipe. It’s so yummy, plus, it’s a nutritious and healthy salad recipe.

Crowd-pleasing Couscous Tabouleh Salad. To make it a meal, stuff it in pita bread. #healthy #sidedish #salad #vegan #vegetarian #dinner #recipe

This salad is:





High in vitamin A

Very high in vitamin C

Has no cholesterol

High in fiber


Crowd pleasing


xoxo Jeni

If you like this recipe, you might also like this cilantro lime quinoa salad:

Packed with protein, Cilantro Lime Quinoa Salad will fill you up with hearty flavor. This quinoa salad takes only 30 minutes to make and is a meal in a bowl.

Couscus Tabouleh Salad
Prep time
Cook time
Total time
Serves: 10
  • 1 seedless cucumber quartered into 1/4-inch slices, plus more to garnish
  • 8 plum tomatoes seeded and diced, plus more to garnish
  • 3/4 cup finely chopped scallions
  • 2 cups loosely packed fresh parsley leaves, minced
  • 1 cup loosely packed fresh mint leaves, minced
  • Salt, to taste
  • 1 cup vegetable broth
  • 1 cup water
  • 1/2 cup fresh lemon juice, divided
  • 1/3 cup, plus 2 tablespoons olive oil
  • 1 1/2 cups couscous
  1. Prep vegetables and transfer to a large mixing bowl. Stir in in 1/3 cup oil and 1/4 cup lemon juice, and salt until well combined; set aside and let stand for 15 minutes.
  2. Meanwhile, In a small saucepan over medium-high heat, mix together broth, water, 1/4 cup lemon juice and 2 tablespoons oil and bring to a boil. Remove from heat, stir in couscous, cover, and let sit for 5 minutes.
  3. Add couscous mixture to vegetables, add parsley and mint leaves and stir until well combined. Cover and place in fridge one hour. If desired, garnish with additional parsley and mint prior to serving.
This salad can be made ahead at least 2 days in advance.
Nutrition Information
Serving size: 1 Calories: 224 Fat: 10.3g Saturated fat: 1.6g Trans fat: 0.0g Carbs: 28.6g Sugar: 5g Sodium: 222mg Fiber: 3.8g Protein: 6.1g Cholesterol: 0mg

Recipe adapated from

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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