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Home » Recipes

Updated: Jun 11, 2025 · Published: May 27, 2025 by Must Love Garlic · Leave a Comment

Butter Bean & Couscous Tabbouleh Salad

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Bright, herby, and packed with flavor, this Butter Bean & Couscous Tabbouleh Salad is a refreshing spin on a classic. Tossed with lemony garlic couscous, creamy white beans, crisp veggies, and tangy feta, it’s the perfect make-ahead side or light lunch.

Couscous Tabbouleh & Butter Bean Salad
Jump to:
  • Why You'll Love this Couscous Tabbouleh:
  • Key Ingredients:
  • How to Make Couscous Tabbouleh & Butter Bean Salad:
  • Tips for Success:
  • FAQ's:
  • More Bean Recipes You Will Love:
  • Recipe
  • Reviews

Why You'll Love this Couscous Tabbouleh:

  • Fresh & Flavorful: Bright lemon, fragrant garlic, and fresh parsley combine with creamy butter beans and tangy feta for a couscous bean salad that’s anything but boring.
  • Quick & Easy: Ready in under 30 minutes, with simple steps and minimal cleanup. Perfect for busy weeknights or meal prep.
  • Make-Ahead Friendly: This salad tastes even better after a few hours in the fridge, making it great for picnics, potlucks, or easy lunches.
couscous tabbouleh with butter beans salad

Key Ingredients:

  • Couscous: Quick-cooking and fluffy, the base of this vegetable couscous salad.
  • Butter & Garlic: Sautéed together to add rich, savory depth to the couscous.
  • Vegetable Broth & Water: For cooking the couscous and infusing extra flavor.
  • Parsley: Fresh and finely chopped, the star herb for that classic tabbouleh brightness.
  • Cherry Tomatoes: Sweet and juicy, adding fresh bursts of flavor and color.
  • Red Onion: Thinly sliced for a mild, crisp bite.
  • Feta Cheese: Crumbled for creamy, salty richness.
  • White Beans (Butter Beans): Protein-packed, creamy beans to make the salad hearty and satisfying.
  • Extra Virgin Olive Oil & Lemon Juice: The simple, zesty dressing that ties everything together.
  • Salt & Pepper: To taste, enhancing all the fresh flavors.

Dietary & Allergy-Friendly Swaps:

  • Gluten-Free: Use gluten-free couscous alternatives like quinoa, millet, or rice to keep this salad gluten-free and celiac safe.
  • Dairy-Free/Vegan: Swap the butter for olive oil or a plant-based margarine and replace feta cheese with dairy-free feta (such as VioLife's Just like Feta. I've used this one a few times and it tastes just like feta!) or omit it altogether.
  • Low-FODMAP: Use canned, rinsed white beans in moderation or substitute with canned chickpeas (if tolerated). Limit garlic or replace with garlic-infused oil to reduce FODMAPs.

Recipe Variations:

  • Chickpea Tabbouleh: Swap white beans for chickpeas for a nuttier texture.
  • Couscous Moroccan Salad: Add shredded carrots, raisins, and a sprinkle of cumin and cinnamon for warm, aromatic Moroccan flavors.
  • Greek White Bean Salad: Toss in kalamata olives, cucumber, and a splash of red wine vinegar for a tangy Greek-inspired version.
  • Dense Bean Salad: For a more filling option, combine this salad with a mix of beans like kidney beans, black beans, and butter beans for a protein-packed meal.

How to Make Couscous Tabbouleh & Butter Bean Salad:

how to make couscous tabbouleh with beans
  1. Cook the couscous: Melt butter in a medium saucepan over medium heat. Sauté minced garlic for about 1 minute until fragrant.
  2. Add liquids: Pour in vegetable broth and water. Bring to a boil.
  3. Stir in couscous: Remove from heat, cover, and let it sit for 5 minutes until couscous absorbs the liquid. Fluff with a fork. Refrigerate for 20 minutes to cool. Cooking couscous with garlic and butter gives it a savory richness you don’t get from water or broth alone.
  4. Prepare dressing: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl. Set aside.
  5. Combine salad ingredients: In a large bowl, mix the cooled couscous, chopped parsley, cherry tomatoes, sliced red onion, white beans, and crumbled feta.
  6. Dress the salad: Drizzle with the lemon-olive oil dressing and toss gently to combine.
  7. Serve: Garnish with extra feta and parsley. Serve immediately or chill until ready to eat.
couscous and butter bean salad

Tips for Success:

  • Don’t overcook the couscous: Once you add the couscous to the boiling liquid, remove from heat and cover immediately. Let it steam off heat to avoid mushy couscous.
  • Use fresh herbs: Fresh parsley is key to the bright, classic tabbouleh flavor. Avoid dried herbs here.
  • Adjust seasoning at the end: Lemon juice and salt can vary in intensity. Taste after tossing and adjust as needed to balance acidity and saltiness.

Make Ahead and Storage:

  • Make Ahead: Prepare the couscous and dressing up to 2 days in advance. Store separately in airtight containers in the fridge. Chop vegetables and herbs fresh for best texture and flavor.
  • Storage: Keep the assembled salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, but the parsley may darken slightly. Give it a gentle stir before serving. This vegetable couscous salad holds up beautifully in the fridge, making it perfect for packed lunches.
  • Freezing: Not recommended, as the fresh vegetables and beans lose their texture when frozen.

What to Serve with Couscous Tabbouleh:

Pairs well with grilled meats or as part of a larger Greek/white bean salad spread.

  • Greek-Inspired Grilled Chicken Skewers with Squash Ribbons
  • Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
  • Curry Sweet Potato Wedges with Yogurt Dipping Sauce
lemon couscous salad with butter beans

If you love a bright and citrusy lemon couscous salad, this variation adds even more depth with white beans and feta.

FAQ's:

Can I make this salad vegan?

Yes! Swap the butter for olive oil or a plant-based margarine and replace feta cheese with dairy-free feta (such as VioLife's Just like Feta) or omit it altogether.

Can I use other types of beans?

Absolutely! Chickpeas, kidney beans, or black beans all work well and add different flavors and textures.

What can I substitute for couscous?

Quinoa or bulgur are great alternatives for a different texture.

vegetable couscous salad with butter beans

More Bean Recipes You Will Love:

  • Mediterranean White Bean Salad with Feta Dressing
  • Pasta e Fagioli Soup (Italian Pasta & Beans)
  • Roasted Broccoli, Butternut Squash & White Bean Salad
  • Easy Asparagus and White Bean Salad with Pesto & Parmesan

Recipe

butter bean couscous tabbouleh salad with feta and chopped parsley

Butter Bean & Couscous Tabbouleh Salad

Bright, herby, and packed with lemon-garlic flavor, this couscous tabbouleh is tossed with buttery white beans, fresh vegetables, and crumbled feta. A refreshing, make-ahead side or light lunch you’ll crave again and again.
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Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Chill Time: 20 minutes mins
Total Time 30 minutes mins
Course Salad, Side Dish
Cuisine Mediterranean
Servings 4

Ingredients
  

For the Couscous:

  • 1 tablespoon unsalted butter or olive oil for dairy-free
  • 1 clove garlic minced
  • ¾ cup vegetable broth
  • ½ cup water
  • 1 cup couscous

For the Salad:

  • 1 15 oz can white beans (butter beans), drained & rinsed
  • 1 cup cherry tomatoes halved
  • ½ small red onion thinly sliced
  • ¾ cup fresh parsley finely chopped
  • ½ cup crumbled feta cheese or dairy-free alternative

For the Dressing:

  • 3 tablespoon extra virgin olive oil
  • 2 tablespoon fresh lemon juice about 1 lemon
  • ½ teaspoon sea salt more to taste
  • Fresh cracked black pepper to taste

Instructions
 

  • Cook the couscous: In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute, until fragrant.
  • Add liquid & steam: Pour in vegetable broth and water. Bring to a boil. Stir in couscous, then remove from heat, cover, and let sit for 5 minutes. Fluff with a fork and refrigerate for 20 minutes to cool.
  • Prep Veggies: While the couscous cools, prep the parsley, tomatoes, red onion, and rinse the white beans.
  • Whisk the dressing: In a small bowl, mix olive oil, lemon juice, salt, and pepper. Set aside.
  • Assemble the salad: In a large bowl, combine cooled couscous, white beans, tomatoes, red onion, parsley, and feta.
  • Dress & toss: Pour dressing over the salad and gently toss to combine.
  • Serve: Enjoy immediately, or refrigerate for up to 3 days. Garnish with extra feta and parsley if desired.

Notes

  • Tips for Success:
    • Use fresh parsley for best flavor.
    • Let couscous steam off-heat to avoid mushiness.
    • Adjust lemon and salt to taste after tossing.
  • Storage: Keep in an airtight container in the fridge for up to 3 days. Stir gently before serving.
  • To Make Dairy-Free/Vegan: Swap butter for olive oil and use dairy-free feta or omit cheese.
  •  To Make Gluten-Free: Use quinoa, millet, or rice instead of couscous.
  • Nutrition Information is an estimate and will vary based on ingredients and amounts used.

Nutrition

Carbohydrates: 29.2gProtein: 10gFat: 20.8gSaturated Fat: 5.1gFiber: 4.6gSugar: 3.3g
Keyword butter bean salad, couscous tabbouleh
Tried this recipe?Let me know how it was!

Tried This Couscous Tabbouleh & Butter Bean Salad recipe? I’d love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below. Your feedback helps others discover this ultra-flavorful, easy dish. Enjoy, and happy cooking! Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.

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