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butter bean couscous tabbouleh salad with feta and chopped parsley

White Bean and Couscous Tabbouleh

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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time: 20 minutes
Total Time 30 minutes
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 that classic tabbouleh flavor. 
    • Let couscous cool before adding remaining ingredients. 
  • 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 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
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