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beet tabbouleh

Beet Tabbouleh

This Beet Tabbouleh is a very perfect salad for cold winter days. I love eating it as a side dish as it is perfect eating both warm and cold. This tabbouleh is so flavorflul and so nutritious as you can tell from its bright colour.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Salad
Servings 6


  • ½ couscous
  • 2 large beetroot boiled or roasted
  • 1 cucumber
  • 1 large handful of parsley
  • 1 handhul of dill
  • 2 cloves of garlic
  • 1 tsp salt
  • 2 lemon juice
  • 2 tbsp olive oil


  • First of all cook your cous cous. The ratio here is 1:1 so for ½ up of couscous we'll use ½ cup of boiling water.
  • Bring ½ cup of water and add couscous to the water.
  • Do not disturb the couscous, let it fully absorb the hot liquid. Stir your couscous in the boiling liquid and remove from heat immediately. Quickly cover the saucepan with a lid and let the couscous sit for about 10 minutes undisturbed until it has fully absorbed the liquid.
  • Meanwhile chop cucumber and beetroot in very small cubes.
  • Finely chop herbs and garlic.
  • When the couscous is cooked transfer it to the bowl, add vegetables and herbs.
  • Toss everythin in salt, olive oil and lemon juice.
  • Serve it hot or cold, enjoy!
Keyword beetroot, delicious, recipe, salad