Gluten-free Tabbouleh

Tabbouleh is a Middle Eastern salad. My mom makes it all the time: in the summer, for potlucks, etc. It’s like a twist on a regular tomato and cucumber salad, best served chilled. It’s traditionally made with bulgar wheat, but never fear, there’s a gluten-free version!


1 box Lundberg Brown Rice Couscous (make as many servings as you want, according to the box)

Tomatoes, diced

Cucumbers, diced

One handful parsley, chopped or ripped

One handful mint, chopped or ripped

Drizzled olive oil


1. Cook the brown rice couscous according to the directions on the box.

2. Meanwhile, dice the vegetables and mix them with the herbs.

3. Once the brown rice couscous is done cooking, add it to the veggies and stir. Drizzle in a little olive oil to loosen it all up. Let cool and/or refrigerate before serving. Best served chilled.


Tags: , , , , , , , ,

Categories: Salad, Season: Summer, Side dish


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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  1. Roasted Root Vegetables | Food Allergy Cooking - 09/12/2011

    […] for the crisp summer salad and the tabbouleh can also be found on my […]

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