Go Back
tabouleh salad recipe
Nancy

Tabouleh Salad Recipe

Looking for a refreshing, nutrient-packed salad that bursts with flavor? This Tabbouleh Salad with Lemon + Herb Dressing is your go-to. It's light, zesty, and loaded with greens, fresh herbs, and spiced roasted chickpeas for that extra protein punch. The couscous makes it hearty enough to be a main or a side, while the lemony dressing brings everything together with a zing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2
Course: Salad
Calories: 320
Ingredients Method

Ingredients
  

  • 4 ounces couscous – It soaks up the dressing and adds bulk without being too heavy.
  • 4 Roma tomatoes diced – Fresh, juicy, and adds a sweet-tangy bite.
  • 2 cups finely chopped parsley – Flat-leaf parsley is ideal for a clean herby taste.
  • 1/4 cup finely chopped mint leaves stems removed – Adds a refreshing, cool note.
  • 1 red onion diced or halved – Roasting brings out its natural sweetness.
  • 2 tablespoons balsamic vinegar – Use for glazing onions adds depth.
  • 2 handfuls mixed salad leaves – Go for arugula spinach, or lettuce for texture.
  • 1/2 cup canned chickpeas drained – Roasts up crispy, brings protein.
  • 1/2 tablespoon garam masala – Earthy spice that complements the chickpeas.
  • 1/4 cup extra virgin olive oil – High-quality oil gives the best flavor in the dressing.
  • Juice from 1 lemon – Freshly squeezed for a bright citrusy zing.
  • 2 cloves garlic – Roasted for mildness raw in the dressing for a punch.
  • 1 handful chopped cucumbers – Cool crunchy, and balances the herbs.
  • 1 teaspoon ground allspice – Adds warm aromatic depth to the salad.
  • 1 teaspoon sea salt – Brings out all the flavors.

Method
 

  1. Start by preheating your oven to 180°C (fan-assisted). Halve or dice the red onion and drizzle with olive oil, a sprinkle of salt, and a little balsamic vinegar for extra richness. Coat the drained chickpeas with garam masala for a warm, spiced flavor. Toss the onions, chickpeas, and whole garlic cloves onto a baking tray and roast for about 30 minutes until golden and slightly crispy.
  2. While the oven is doing its magic, finely chop the parsley, mint, and Roma tomatoes. Remove any tough parsley stems for better texture. Dice your cucumber and combine it with the chopped herbs and tomatoes in a large mixing bowl. These fresh ingredients are what give tabbouleh its classic, refreshing flavor.
  3. Prepare the couscous according to the packet instructions—typically adding hot water or stock, covering, and letting it steam. Once cooked and fluffy, allow it to cool completely before mixing it with the chopped herbs and veggies. This helps the couscous absorb the lemony dressing later without turning mushy.
  4. Once the chickpeas, garlic, and onions are out of the oven, let them cool slightly before tossing them into your salad mixture. Add the couscous and mix everything together gently. Sprinkle in the ground allspice and sea salt at this stage to layer in the flavor evenly across the salad.
  5. In a small jar or bowl, whisk together the juice of one lemon, the remaining olive oil, a few chopped parsley leaves, and the roasted (or raw) minced garlic. This simple dressing is bright and fragrant, tying all the salad components together beautifully. Pour the dressing over the salad and give it a final toss to coat everything evenly.