Israeli Couscous Tabbouleh
A refreshing twist on traditional tabbouleh, this Israeli Couscous Tabbouleh is bursting with flavors and textures. The fluffy couscous pairs beautifully with crunchy cucumber, juicy tomatoes, and fragrant herbs, all tossed in a zesty lemon dressing. This dish is perfect for a light lunch or as a flavorful side dish for any meal.
— Constant Cookbook
Ingredients
- 1 1/2 Israeli couscous
- 1 small shallot, finely chopped
- 1/2 extra-virgin olive oil
- 2 (or more) fresh lemon Juice
- 1 English hothouse cucumber, unpeeled, seeded, finely chopped
- 3 cherry tomatoes, halved
- 2 chopped fresh flat-leaf parsley
- 2 chopped fresh mint
- Kosher salt, freshly ground pepper
Instructions
- Cook couscous according to package directions; drain. Rinse with cold water and drain well.
- 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.
- DO AHEAD: Israeli Couscous Tabbouleh can be made 1 day ahead (omit herbs). Cover and chill. Fold in herbs just before serving.
Yield
8 servings
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