This quick and fresh Tomato Parsley Salad Recipe is perfect for any time of the year. Just combine some fresh herbs, tomatoes, lemon and couscous for my version of tabbouleh salad.
A super simple, fresh salad, my Tomato Parsley Salad Recipe really hits the mark for flavour and speed. So tasty and start to finish in 20 mins. Packed with fresh parsley, mint and tomatoes plus fresh lemon, this salad is basically my take on tabbouleh.
This parsley salad substitutes fast cooking wholemeal couscous for the more traditional ingredient of soaked burghul, which makes this couscous tabbouleh salad a much quicker and easier option!
What is tabbouleh
Tabbouleh is a Lebanese salad recipe, featuring tomatoes and fresh herbs.
Ingredients you will need to make this parsley salad recipe
- Tomatoes – I like to use roma tomatoes
- Fresh parsley
- Fresh mint
- Shallots/green onions/scallions
- Wholemeal couscous
- Olive oil
- A fresh lemon
- Salt
* Please see recipe card at the bottom of this post for ingredient quantities and instructions
My top tips for making this parsley salad (quick tabbouleh)
- I like to use wholemeal couscous because I think it tastes more like the traditional burghul, but if you can’t find wholemeal, plain couscous would be fine.
- I recommend deseeding the tomatoes because this part of the tomato holds a lot of moisture.
- If you want to make this salad ahead of time, I would suggest prepping your ingredients ahead but assembling the salad just before serving.
More easy salad recipes you may like
Tomato and Bocconcini Salad – a fresh and colourful salad of tomatoes with cherry bocconcini and fresh herbs.
Pesto Mozzarella Pasta Salad with Tomatoes – the traditional taste of a caprese style salad, plus basil pesto and prosciutto.
Pumpkin Couscous Salad – sweet butternut squash salad with chargrilled capsicum, mint & couscous.
Lee-Ann ♥
Tomato Parsley Salad Recipe - Quick Tabbouleh
Ingredients
- 4 roma tomatoes deseeded & chopped
- 2 cups flat leaf/italian parsley (loosely packed) finely chopped
- 1/2 cup mint leaves (firmly packed) finely chopped
- 2 shallots/green onions/scallions very finely sliced
- 1/2 cup wholemeal couscous
- 1 lemon zest finely grated & juice (to taste)
- 1/4 tsp fine salt
- 1 tbsp olive oil or more to taste
Instructions
- Cook couscous (½ cup) according to packet directions, then fluff with a fork to separate the grains.
- Combine couscous with remaining ingredients and mix to combine.
- Taste test for salt, then serve.
Notes
- I like to use wholemeal couscous because I think it tastes more like burghul, but if you can't find wholemeal, plain couscous would be fine.
- I recommend deseeding the tomatoes because this part of the tomato holds a lot of moisture.
- If you want to make this salad ahead of time, I would suggest prepping your ingredients ahead but assembling the salad just before serving.
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