Quick Tabouli Salad

When the weather gets warmer I make this salad a few times a month. It’s fresh, easy and reminds me of one of my favorite Middle Eastern restaurants.

The quickness comes from using a boxed salad mix and adding some fresh ingredients to liven it up. On its own the boxed salad is just pre-measured couscous with some herbs and spices so it definitely needs a helping hand. I’ve made tabouli salad from scratch before with bulgur, fresh mint and a clove of garlic which is amazing. In the summer though I like the simplicity of this quick version. This package uses couscous, not bulgur which means you don’t need to turn on the stove.

The most time consuming part is prepping the parsley. The fastest way I have found is to cut the leaves away from the stem using kitchen scissors.




Casbah Tabouli Garden Wheat Salad Mix (make as directed, hot water & olive oil)

2 bunches curly parsley

2 medium tomatoes

2 lemons, juiced and strained

3-4 green onions, finely sliced

salt & pepper to taste


1. Make the Tabouli Salad according to the directions on the box (mix package with 1 1/2 cups hot water & 1/4-1/3 cup olive oil and let stand covered for 1 hour).

2. Trim parsley, put in a colander and rinse very well. Let parsley air dry or wrap it up in a tea towel to remove the moisture. Finely chop parley (I use my mini chopper for this!).

3. Cut the tomatoes in half and gently squeeze them to remove the seeds and juice, then chop finely.

4. Once the Casbah salad mix has absorbed the water and oil for 1 hour fluff with a fork. Add all ingredients, stir and serve!




If you get a chance, try this salad out, its great this time of year and can be stored in the fridge for a few days! Hope you are having a great summer!

Lv, Julie♥

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