How to make Couscous Tabbouleh - Cook Smart -

In this tabbouleh couscous replaces burghul but it is just as tasty and nutritious

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Couscous (कूसकूस), Salt (नमक)

Cuisine : Lebanese

Course : Salads

Couscous Tabbouleh - Cook Smart

Couscous Tabbouleh - Cook Smart Recipe Card


One can find plenty of starches, whole grain, fruits, vegetables, fresh fish and seafood in Lebanese cuisine.  Animal fats are rarely used. More of poultry than red meat is eaten.  When red meat is eaten it is usually lamb in the coastal and goat meat in the mountain regions. It also uses ample amounts of garlic and olive oil, often seasoned with lemon juice. Olive oil, herbs, garlic and lemon are typical flavours found in the Lebanese diet.
Foods here are mostly grilled, baked or sautéed in olive oil. Butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw, pickled or cooked. Herbs and spices are used and the Lebanese are very particular of the freshness of ingredients. Like most Mediterranean countries, much of what the Lebanese eat depends on the seasons. Lebanese recipes are a rich mixture of a variety of ingredients that come from all the Lebanese regions, and each Lebanese area has its own special dishes that bespeak the culture of the area.

Prep Time : 11-15 minutes

Cook time : 6-10 minutes

Serve :

Level Of Cooking : Easy

Taste : Mild

Ingredients for Couscous Tabbouleh - Cook Smart Recipe

  • Couscous 1 cup

  • Salt to taste

  • Black peppercorns crushed to taste

  • Spring onion bulbs 2

  • Medium cucumber unpeeled 1

  • Extra virgin olive oil 3 tablespoons

  • Cherry tomatoes 10

  • Flat parsley sprigs 5-6

  • Curly parsley sprigs 3-4

  • Fresh mint leaves 15-20

  • Lemons juice 2 tablespoons


Step 1

Heat 1 cup water in a deep non-stick pan. Add salt, crushed peppercorns and couscous, cover and cook for 2 minutes. Switch off heat, cover and let it rest.

Step 2

Slice spring onion bulbs. Deseed cucumber and chop roughly.

Step 3

Spread couscous in a bowl. Drizzle 1 tablespoon extra virgin olive oil and set aside to cool down to room temperature.

Step 4

Halve cherry tomatoes. . Roughly chop flat and curly parsley sprigs. Roughly chop mint leaves.

Step 5

Place all the cut vegetables along with parsley and mint in a large bowl. Add lemon juice, salt, crushed peppercorns and 2 tablespoons olive oil and mix well.

Step 6

Add couscous and mix well.

Step 7

Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.