Using couscous makes this a more French salad; bulgur is more traditional. It's good either way.


  • 1 cup medium-grain precooked couscous or bulgar
  • 1 good-sized bunch flat-leaf parsley
  • 1 cup fresh mint leaves (or 1/4 cup dried crushed mint leaves)
  • 4 medium tomatoes, peeled, cored, seeded, and chopped
  • 10 thin scallions, white bulb cut into thin rounds
  • 1/4 cup freshly squeezed lemon juice (juice of 1 lemon)
  • 1 clove garlic, crushed
  • 1/4 cup extra-virgin olive oil
  • salt and freshly ground pepper, to taste


Combine the couscous with 2 cups cold water. Let stand at room temperature until all of the liquid has been absorbed, about 30 minutes. Drain. If using bulgar, cover with boiling water, let stand until all water is absorbed. Fluff with a fork.

In a food processor, chop the parsley and mint. Transfer to a small bowl. Add the remaining dressing ingredients, except the salt, to the bowl and stir to blend. Season with salt to taste and set aside.Place the couscous or bulgar in a medium-size bowl; fluff with a fork to separate the grains. Stir in the dressing; taste for seasoning. Cover and refrigerate for at least 1 hour, but not more than 4 hours. Adjust the seasoning before serving, adding lemon juice or salt to taste.

For a nutrition boost, add a cup of cooked chick peas (whole or mashed). I usually add more lemon juice, and if I have some Lebanese pepper, in it goes!

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Submitted 6/13/05.
Source: Archives
Submitted By: Rick Smith
Tabouli Provencal