Traditional Arabic Salad Tabbouleh with couscous, vegetables and greens on concrete background. Top view. Copy space.

Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes


  • 200g cooked brown rice 
  • 100g bulgur wheat (optional) 
  • 1 small bunch fresh parsley, chopped 
  • 100g fresh celery leaves, chopped
  • 1 tomato, chopped 
  • 1 carrot, shredded 
  • 50ml olive oil 
  • 2 shallots, chopped
  • 60ml fresh lemon juice 
  • 1 tsp. lemon zest 
  • 3 cloves of garlic, chopped 
  • 1/4 tsp. cayenne pepper 
  • 1/4 tsp. cumin 
  • 1 tsp. sea salt 
  • 1/4 tsp. pepper


  1. Prepare the grains according to package directions.
  2. In a large bowl mix the chopped parsley, celery leaves, tomato and carrot with olive oil.
  3. Soak the onion in bowl with the lemon juice and chopped garlic for 15 minutes at room temperature.
  4. Mix herbs and vegetables with lemon zest, cayenne pepper and cumin. Add in onion and garlic.
  5. Thoroughly mix in brown rice. Season liberally with salt and pepper.

Recipe Credit: Laura Rokosz