Simple Tabbouleh Salad Recipe - Chichilicious

Here’s a super fast and simple tabbouleh salad recipe. Now that spring is here I’m feeling more in the mood to eat salads and fresh vegetables. I made this as a side with pan fried tilapia filet.

Tabbouleh Salad Recipe

Quinoa instead of couscous, makes this parsley salad healthier!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 servings


  • 2 Tbsp lemon juice
  • 3 cup parsley curly
  • 1 cup mint fresh
  • 1/2 cup tomato
  • 2 Tbsp red onion
  • 2 Tbsp extra virgin olive oil
  • 1/2 cup quinoa cooked
  • 1/4 tsp salt
  • 1/4 tsp pepper


  • Wash and spin dry the parsley.
    Finely chop parsley and mint leaves and place it in a large bowl.
  • Dice the tomato, and onion and add it to the bowl.
  • Add the cooked quinoa, juice of lemons, olive oil, and salt & pepper to taste. Mix well, cover the bowl and refrigerate for 30 minutes and serve. Can keep for up to 3 days.


I used cooked quinoa instead of couscous so it can be a bit healthier, plus you don't taste the difference!


Calories: 87kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 88mg | Potassium: 250mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2251IU | Vitamin C: 35mg | Calcium: 51mg | Iron: 2mg
Course: Appetizer, Lunch, Salad, Side Dish, Snack
Cuisine: Lebanese
Diet: Gluten Free, Vegan, Vegetarian
Keyword: healthy, light
Author: Chichi
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