Tabouleh SaladIf you haven’t noticed, I have been on a path of middle eastern cooking. Why, you might ask? Basically because the recipes are packed with great flavors with very few ingredients. If you do not believe me then check out the pita bread, baba ghanouj, and hummus recipes. Adding to this path, I am bringing to you tabouleh salad. I often make this salad with roasted chicken, or hummus, and this one is truly easy to make.


  • 1 3/4 cup of water
  • 1/4 tsp of salt
  • 1 1/2 cups of whole wheat couscous
  • 1 bunch of flat leaf parsley, cleaned, and finely chopped
  • 1 medium onion, finely chopped
  • Juice of 2 lemons
  • 2 roma tomatoes, chopped
  • 1 cucumber, seeded and finely chopped
  • 4 tbsp olive oil
  • 1 tbsp salt
  • 1/2 tbsp of fresh ground pepper
  • 1/2 cup of crumbled feta cheese

To get started, bring your water to a boil, adding the salt, and couscous. Cover, and remove from the heat. Let this stand for nearly 7 minutes, then fluff with a fork.  In the meantime, combine your olive oil, lemon juices, salt and pepper, and toss into the couscous. Chill this for 20 minutes. In the meantime, get your remaining ingredients together. Once the couscous is chilled, add in the remaining ingredients, and toss really well. Taste, and add more salt if desired.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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