Tabouli salad
Tabouli salad

Tabouli salad

Preparation 15 minutes
Cooking time 10 minutes
Servings 4


  • 500 ml (2 cups) couscous
  • 450 ml (1 3/4 cup) hot vegetable or chicken broth
  • Juice of 2 lemons
  • 45 ml (3 tbsp) olive oil
  • Salt and freshly ground pepper
  • 1 small red pepper, finely diced
  • 2 celery stalks, finely diced
  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 cucumber, finely diced
  • 1 avocado, ripe and firm, mashed
  • 60 ml (1/4 cup) fresh coriander, finely chopped


  1. In a large bowl, pour the broth onto the couscous.
  2. Cover and set aside for 10 minutes.
  3. Remove the lid and stir a little to release the heat. Let cool.
  4. Add half the lemon juice, oil, salt and pepper. Stir.
  5. Add the red pepper, celery, green onions, garlic and cucumber. Stir.
  6. In another bowl, mix together the mashed avocado, coriander and the rest of the lemon juice. Stir.
  7. Add this mixture to the couscous mixture. Stir well. Refrigerate.
  8. Serve as a side dish with fish or grilled chicken.


 To extract the juice from the lemons more easily, first leave them out at room temperature for a few hours.

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