Feta Tabbouleh

Feta tabbouleh

  • Author: Craig
  • Prep Time: 5 Minutes + Overnight
  • Total Time: 5 Minutes + Overnight
  • Yield: Serves 2 1x


There is no real source for my feta tabbouleh recipe, it’s something that I’ve just made so many times that I know what I like in mine and what I have in the fridge – experiment a little bit yourself and see what suits your tastebuds and the season. Serves 2 for lunch.



  • 125g couscous
  • 3 ripe vine tomatoes
  • 1/2 a cucumber
  • 30g raisins
  • 50g feta cheese
  • 1/2 tsp cumin seeds
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • salt and pepper
  • 60ml cold water
  • 1 spring onion
  • 45 mint leaves


inely dice your tomatoes – you’re looking to get them into pieces of no more than 1cm squared – and then do similarly to the cucumber (trying not to lose the juice of either). Slice the spring onion thinly and rub the mint leaves between your hands to bruise them and start releasing the oils.

In a medium sized bowl, measure out your couscous and then add to it a couple of pinches of both salt and pepper, followed by the cayenne, cumin seeds and cinnamon. Shake the bowl from side to side to distribute the spices then add the raisins, tomato and cucumber, with as much of the juices from the chopping board as you can. Stir through and add the water.

Cover and leave in the fridge for as long as you can – over night is best (use hot water if you want to eat it within 20 minutes and don’t refrigerate).

Crumble the feta over just before serving and enjoy.

  • Category: Lunch