Butter Bean & Couscous Tabbouleh Salad

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:
• 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.

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:

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.

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:

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

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.