The Best Greek Tabbouleh
Are you a fan of tabbouleh?
This Mediterranean classic definitely ranks among my favorite meals. With so many delicious fresh herbs, tabbouleh is full of flavor. And with so many veggies, it’s healthy!
Many Mediterranean countries don’t put a grain in their tabbouleh. Other countries, namely Lebanon, traditionally incorporate bulgar.
Me, I think couscous and all those wonderful herbs and veggies in tabbouleh are a match made in heaven. So unless I’m making gluten-free tabbouleh—in which case I’ll use quinioa—I will always reach for the couscous!
The Easiest Recipe
My Greek tabbouleh is so easy to make! Literally, all you do is steam the couscous, chop the veggies and herbs, and mix it all together. So simple!
The hardest part is waiting 10-15 minutes before digging in!
Develop the Flavors
The longer the ingredients sit together, the deeper and more “married” the flavors become. I would even go so far as to say this dish tastes even better the next day, which means it’s an awesome meal to bring to work for lunch! Make my Greek Tabbouleh for dinner, then enjoy the leftovers for lunch the next day.
Don’t you just love recipes that can feed for multiple meals? You do the work once, and then you get to enjoy your hardwork over the course of a few meals. In the busy world we all live in today, it doesn’t get much better than that!
Really quick before I send you down to my tabbouleh tips and the recipe, you may be wondering why I chose to name this “Greek Tabbouleh.” Well, truthfully, the herbs, veggies, and seasonings I use in my Greek Tabbouleh recipe come from all over the Mediterranean. But whenever I make this fabulous dish, I’m transported to Greece, so that’s the name I went with. 💗
Hopefully an actual trip to Greece is in my near future—I still haven’t been, and it’s definitely at the top of my list! But until that day, I’ll be more than satisfied with my daydreams and a bowl of this delicious Greek Tabbouleh.
My Tabbouleh Tips!
Chopping those Veggies!
The scallions, cilantro, and parsley are pretty easy and intuitive as far as how small to make them for the best tabbouleh: thinly sliced scallion, minced cilantro and minced parsley. But the tomato and cucumber can be harder to visualize!
You really want to go for a small chop on the cucumber and the tomatoes, just as I’ve got here in the pictures.
And be sure to get all that delicious tomato juice into the tabbouleh!
What????! Smoked Paprika?
YES! I really love putting smoked paprika in my tabbouleh at the very end. There is something about that smoky sweetness that just really compliments those fresh herbs and veggies.
Trust me, and give it a try!
Should you decide to go for it, let me recommend to you my favorite smoked paprika. You can find it here on Amazon [aff. link].
I know I sing the praises of Simply Organic herbs and spices pretty frequently, but it’s only because they truly have AMAZING seasonings across the board. If you’re needing to replenish your smoked paprika, or if you are entirely new to this amazing seasoning, you will absolutely love Simply Organic’s Smoked Paprika [aff. link].
The Best Greek Tabbouleh
For the couscous:
- 1 ½ cups couscous
- 1 ½ cups water
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- ½ tsp sea salt
For the veggies and herbs:
- 1/3 cup scallion, thinly sliced
- ¾ cup cucumber, small chop
- ¾ cup tomato, small chop
- ½ cup cilantro, minced
- ½ cup parsley, minced
For the seasonings
- Squeeze or two lemon juice, or to taste
- ¼ sea salt, if needed
- ¼ tsp smoked paprika, optional but highly reccomended
Make the couscous
- Add the couscous to a large mixing bowl. Drizzle the olive oil over the top. Now sprinkle the ½ tsp sea salt and the minced garlic over the couscous as well.
Boil the water
- In a small saucepan, bring the water to a boil.
- Once boiling, add the water to the mixing bowl with the couscous. Just pour it right over the top!
Steam the couscous
- Shake the bowl around a few times so that the water is mostly evenly distributed, then put a clean dish towel or plate over the mixing bowl to cover the couscous. Let the couscous steam for 10 minutes.
- After 10 minutes, uncover the bowl, and fluff the couscous with a fork.
Chop/mince the veggies and herbs
- While the couscous cools, chop the veggies and mince the herbs. It really doesn’t matter what order you do this in, but my preferred order follows:
- The order I prefer to chop/mince the veggies and herbs in from first to last is: cucumber, scallion, cilantro, parsley, tomato. That way my cutting board stays free of juice (for the most part!) until the very end, and then it is easier to get all those delicious tomato juices into the couscous!
- I mix each veggie/herb into the couscous as soon as I have finished chopping/mincing it.
Add the seasonings
- Once you have added all the veggies and herbs to the couscous, give it all another good stir.
- Taste, and add the final ¼ tsp sea salt if needed. Mix again.
- Now add the smoked paprika (if using), and mix again.
- Taste, and add lemon juice to preference. Start with just a squeeze or two, and add more as desired.
Let the flavors incorporate and serve!
- Let the couscous sit for 10-15 minutes before serving. The flavors of the veggies, herbs, and seasonings will mesh and deepen in this time, and the dish will just get all the more delicious.
- Serve with a side of hummus and enjoy!
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