Tabbouleh With Red Onion Recipe

Name: Tabbouleh With Red Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: red wine vinegar: 1/2 cup; lemon juice: 2 tablespoons; olive oil: 1/3 cup plus 2 tablespoons, divided; water: 2 cups; salt: 1/4 tsp; couscous or quinoa: 10 oz; fresh mint: 1/4 cup, roughly chopped; red onion: 1, peeled, thinly sliced; cucumbers: 3 large, peeled and sliced 1/4-inch thick; roma tomatoes: 6, washed, sliced in 1/4-inch thick circles; garlic clove: 1, minced; Salt and pepper to taste

Servings: persons

red wine vinegar: 1/2 cup
lemon juice: 2 tablespoons
olive oil: 1/3 cup plus 2 tablespoons, divided
water: 2 cups
salt: 1/4 tsp
couscous or quinoa: 10 oz
fresh mint: 1/4 cup, roughly chopped
red onion: 1, peeled, thinly sliced
cucumbers: 3 large, peeled and sliced 1/4-inch thick
roma tomatoes: 6, washed, sliced in 1/4-inch thick circles
garlic clove: 1, minced
Salt and pepper to taste

1
In a small bowl, whisk together the vinegar, lemon juice and 1/3 cup of the olive oil; set aside.
2
In a medium saucepan, bring the water, remaining 2 tablespoons of olive oil and salt to a boil. Stir in the couscous. Alternative: 2 parts water to 1 part quinoa and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes).
3
You will know that the quinoa is done when all the grains have turned from white to transparent, and the spiral like germs have separated.
4
Cover, remove from the heat and let stand 5 minutes. Transfer the couscous to a large bowl and let cool.
5
To the couscous, add the mint, red onion, cucumbers, tomatoes and garlic. Add the dressing and toss gently. Season with salt and pepper to taste.

No nutrition data on file — estimate from the ingredient list.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: red wine vinegar: 1/2 cup, lemon juice: 2 tablespoons, olive oil: 1/3 cup plus 2 tablespoons, divided, water: 2 cups, and more.

Yes, Tabbouleh With Red Onion falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tabbouleh With Red Onion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions