• 2 cups cous cous
  • 1 bunch of parsley (finely chopped)
  • 1 bunch of mint (finely chopped)
  • 1 punnet cherry tomatoes (halved) or 3 large tomatoes (finely chopped)
  • Juice of 3 lemons
  • 3 large cloves of garlic (macerated)
  • 4 tablespoons of olive oil
  • Pinch salt
  • Black pepper

Author of this recipe



Amateur cook

I really enjoy eating healthy with fresh raw foods - salads are so versatile, what is there not to like about salads? Read more

I've been working on perfecting this recipe for some time. I really love to make tabouleh because it is so refreshing and versatile. On the side with the BBQ, on my sandwhich the next day or just the perfect lunch with some Lebanese bread. Please enjoy. 

Total votes: 537


Combine all ingredients in a large mixing bowl in the following order: Cous cous, lemon juice, olive oil, garlic, parsley, mint, tomatoes, salt and pepper. Stir with a fork after each addition until all ingredients are well combined. Leave in the fridge for at least 2 – 3 hours, preferably overnight stirring occasionally and serve.

Tips from the author

Amoroso tomatoes are my favourite tomatoes because they are small sweet and always tasty.

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