Go Back

Tabbouleh (V,Vg)

Lebanese cold salad

Prep Time 15 minutes
Servings 4 people
Author Marine Dominguez


  • 1 red onion
  • A handful of mint leaves
  • Juice of one lemon
  • 1 tbsp olive oil
  • 4 tomatoes
  • 1/2 cucumber
  • Salt and pepper To taste
  • A handful of sultanas
  • 65 g couscous


  1. First, put the couscous into a salad bowl, and press the lemon over it to cover the couscous with the juice - if one lemon isn't enough to cover the couscous, press another one. Put a place over the salad bowl, and set aside.

  2. In the meantime, peel and dice the red onion. Wash and dice the tomatoes. Peel and dice the cucumber. Wash the mint leaves, and chop roughly.

  3. Have a look at your couscous; it should have absorbed all the lemon juice and doubled in size. Add the olive oil then mix with a fork to make the couscous fluffy and moist.

  4. Add your onion, mint tomatoes and cucumber, salt and pepper to taste - and add more olive oil if you fancy!. Sprinkle the sultanas on top, et voila !

  5. If you have a bit of time, it's great to put it in the fridge for an hour or so - the couscous continue to absorb the juice of the tomatoes and cucumber, and makes it extra flavoursome. And also extra refreshing !