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chopped tomato and parsley salad in a white bowl
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Tomato Parsley Salad Recipe - Quick Tabbouleh

Tomato Parsley Salad Recipe | Quick Tabbouleh - a super quick and fresh salad of herbs, tomatoes and lemon - perfect for any time of the year.
Course Salad, Side Dish
Cuisine Australian, Middle Eastern, Modern Australian
Total Time 20 minutes
Servings 4 as a side
Calories 122kcal
Author Lee-Ann Grace

Ingredients

  • 4 roma tomatoes deseeded & chopped
  • 2 cups flat leaf/italian parsley (loosely packed) finely chopped
  • ½ cup mint leaves (firmly packed) finely chopped
  • 2 shallots/green onions/scallions very finely sliced
  • ½ cup wholemeal couscous
  • 1 lemon zest finely grated & juice (to taste)
  • ¼ teaspoon fine salt
  • 1 tablespoon 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.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition

Serving: 0g | Calories: 122kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg