Tabouleh Recipe

Tabouleh Recipe

Pronounced Tuh-Boo-Lee. A classic Mediterranean dish. Traditionally made with cracked burghul wheat. It is a perfectly light side dish. The recipe has been Americanized slightly by substituting couscous for the wheat. But it still maintains its texture, palate cleansing effects, and pop of freshness. This dish is a perfect palate cleanser because it contains not one but two types of palate cleansers which are fresh Italian parsley and fresh squeezed lemon. Tasting Guidelines: Taste is fresh and clean. Weight is super light but can be balanced with olive oil. Texture is grainy. Good for people with low to severe treatment side effects. Especially good for severe side effects to get rid of strong metallic tastes. Best categorized as Mediterranean.
Prep Time10 mins
Cook Time10 mins
Course: Side Dish, Snack
Cuisine: Mediterranean
Keyword: couscous, metallic taste, mushrooms with parsley, tabouleh
Servings: 4 people
Author: Chef Ryan Callahan
Cost: $10


  • Cutting board
  • Chef's knife
  • Large saute pan (high sided)
  • Large mixing bowl
  • cooking utensils



  • 1 box instant couscous the most basic flavor you can get, prepared as directed on box, then chilled
  • 3 green onions finely sliced
  • olive oil as needed

Flavor Balancers

  • 1  1/2 tsp. Kosher salt coarse
  • 1 tsp. black pepper ground
  • 1/2 c. fresh lemon juice


  • 3 tbsp. fresh mint finely chopped
  • 1/4 c. Italian flat leaf parsley finely chopped


  • Take prepared and chilled couscous and place in large mixing bowl. Add green onions and parsley. Toss in lemon juice and remaining ingredients. Mix thoroughly until couscous has absorbed all of the lemon juice. Add olive oil 1 tbsp. at a time for a touch of creaminess.


Best eaten chilled or at room temperature. It is a great snack and goes great with hummus or baba ghannoush on top of pitas or bread. If metal taste is severe in your mouth, increase parsley and lemon juice. Recipe should taste light and refreshing. Traditionally made with cracked burghul wheat, couscous can be used as an acceptable substitute. 1/2 cup may be too much lemon juice. Taste as you go, trying not to completely overpower the dish. For a little extra protein, consider adding a handful of feta cheese crumbles.

Cooking for Chemo focuses on teaching you how to make your food taste good again during cancer and chemotherapy treatments. The flavor and cooking techniques contained within our easy to make recipes will help improve your quality of life as you go through cancer and chemotherapy treatments. Our cooking and flavor techniques can be integrated with any diet regimen. Talk with your dietitian to come up with a quality nutrition plan. This site is not to be taken as or used instead of professional medical advice. Please consult your doctor, oncologist, and dietitian before starting any new diet.

This recipe is taken from Cooking for Chemo …and After! By Chef Ryan Callahan -The Cancer Chef. For more cooking for chemotherapy recipes like this, you can pick up a copy on Amazon . Have specific questions? Email us at

About the Author:

Chef Ryan Callahan is a 2x Gourmand World Cookbook Award Winning Chef. He is also the author of "Cooking for Chemo ...and After!" Chef Ryan acted as his mother's primary caregiver while she herself went through chemotherapy treatments. He has dedicated his life to helping cancer fighters navigate the difficulty that eating related side-effect present to the cancer fighter.