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.

Jump to:
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.

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:

- Cook the couscous: Melt butter in a medium saucepan over medium heat. Sauté minced garlic for about 1 minute until fragrant.
- Add liquids: Pour in vegetable broth and water. Bring to a boil.
- 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.
- Prepare dressing: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl. Set aside.
- Combine salad ingredients: In a large bowl, mix the cooled couscous, chopped parsley, cherry tomatoes, sliced red onion, white beans, and crumbled feta.
- Dress the salad: Drizzle with the lemon-olive oil dressing and toss gently to combine.
- Serve: Garnish with extra feta and parsley. Serve immediately or chill until ready to eat.

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

If you love a bright and citrusy lemon couscous salad, this variation adds even more depth with white beans and feta.
FAQ's:
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.
Absolutely! Chickpeas, kidney beans, or black beans all work well and add different flavors and textures.
Quinoa or bulgur are great alternatives for a different texture.

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
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
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.
Comments
No Comments