Israeli Couscous Tabbouleh
A fresh and vibrant Middle Eastern-inspired salad featuring pearl-like Israeli couscous, crisp vegetables, and aromatic herbs dressed in a light lemon and olive oil vinaigrette.
6 servings
30 min
Ingredients
- •1½ cups Israeli couscous
- •1 small shallot
- •½ cup extra-virgin olive oil
- •2 tablespoons fresh lemon juice
- •1 whole English hothouse cucumber
- •3 cups cherry tomatoes
- •2 tablespoons fresh flat-leaf parsley
- •2 tablespoons fresh mint
- •to taste Kosher salt
- •to taste freshly ground pepper
Cooking Instructions
- 1.
Cook couscous according to package directions; drain. Rinse with cold water and drain well.
15 min
- 2.
Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and more lemon juice, if desired, and toss to combine.
10 min
- 3.
DO AHEAD: Israeli Couscous Tabbouleh can be made 1 day ahead (omit herbs). Cover and chill. Fold in herbs just before serving.
5 min
