Couscous Tabbouleh with Fresh Mint & Feta

Total Time

Prep/Total Time: 20 min.


3 servings

Updated: Mar. 01, 2023
Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains, such as barley or quinoa, also work well. —Elodie Rosinovsky, Brighton, Massachusetts
Couscous Tabbouleh with Fresh Mint & Feta Recipe photo by Taste of Home


  • 3/4 cup water
  • 1/2 cup uncooked couscous
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 large tomato, chopped
  • 1/2 English cucumber, halved and thinly sliced
  • 3 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • 2 teaspoons olive oil
  • 2 teaspoons minced fresh mint
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup crumbled feta cheese
  • Lemon wedges, optional


  1. In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork.
  2. In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon zest, oil, herbs and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese. If desired, serve with lemon wedges.

Health tip
  • Make this refreshing main dish salad gluten-free by replacing the couscous with about 1-1/2 cups cooked quinoa.
  • Nutrition Facts

    1-2/3 cups: 362 calories, 11g fat (3g saturated fat), 15mg cholesterol, 657mg sodium, 52g carbohydrate (7g sugars, 9g fiber), 15g protein.