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Titled bowl filled with tabouli salad on a beaded mat.
5 from 4 votes

Tabouli Salad

Tabouli is fresh and filling and a very easy recipe. 
Course Salad
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 Servings
Calories 259kcal


  • ½ cup wheat berries - red, cooked (bulgur)
  • ½ cup couscous - cooked
  • ½ cup quinoa - cooked
  • ¼ cup lemon juice - freshly squeezed, about 2 lemons
  • ¼ cup extra virgin olive oil
  • ½ cup scallions - chopped
  • 1 cup flat-leaf parsley - chopped
  • ½ cup fresh mint leaves - chopped
  • 1 cup cucumber - seeded, diced very small
  • ¾ cup tomatoes - diced, such as plum or Roma
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper


  • Start cooking the red wheat berries first because they take the longest. Follow the package directions.
  • While the red wheat berries cook the couscous and quinoa according to their package directions. You can substitute vegetable broth for water when cooking but it's not necessary.
  • Drain and add all of the cooked grains to a bowl.
  • Add the oil, scallions, parsley, mint, cucumber, tomatoes, sea salt and pepper.
  • Mix well.
  • Season to taste and serve or cover and refrigerate.
  • You can not freeze this salad. It is great fresh and actually improves after being kept in the refrigerator a day or two.



I recommend pre-cooking more of all three grains than what is needed for this recipe. Then you'll have extra throughout the week to toss into other dishes.


Serving: 1Serving | Calories: 259kcal | Carbohydrates: 36g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 787mg | Potassium: 288mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1255IU | Vitamin C: 23.3mg | Calcium: 51mg | Iron: 2.4mg