Skip to content

Israeli Couscous Tabbouleh Salad

Author: Haley, Lake Grove Foodie

The combination of Israeli couscous & fresh veggies makes this a healthy & flavorful choice perfect for lunch or a dinner side dish.
Israeli Couscous Tabbouleh Salad


  • 1 1/2 cups Israeli couscous
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons (or more) fresh lemon juice
  • 1 English cucumber, unpeeled, seeded, chopped
  • 2 cups cherry tomatoes, halved
  • 6 radishes, sliced
  • 4 scallions, thinly chopped
  • 1/2 cup pistachios, roughly chopped
  • 4 tablespoons roughly chopped fresh flat-leaf parsley
  • 3 tablespoons roughly chopped fresh mint
  • 1 cup crumbled feta
  • Kosher salt, freshly ground pepper


Cook couscous according to package directions; drain.

Rinse with cold water to cool it down and drain well.

Whisk oil, and 2 tablespoons lemon juice in a large bowl.

Add couscous, cucumber, tomatoes, radishes, scallions, pistachios, parsley, and mint; taste and season with salt, pepper, and more lemon juice, if desired, and toss to combine.

Top with crumbled feta cheese and serve chilled. Yum!

Share on Facebook Share on Twitter Share on Pinterest Copy URL to clipboard Share on over Email