Israeli Couscous Tabbouleh
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
43
Spice
59
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1.5 cups
Couscous (israeli)1 small
Shallot (finely chopped)1 cup
Extra-Virgin Olive Oil2 tbsps
Lemon Juice (or more fresh)3 cups
Cherry Tomatoes (halved)2 tbsps
Mint (chopped fresh)Directions:
1
Cook couscous according to package directions; drain
2
Rinse with cold water and drain well
3
Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl
4
Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and more lemon juice, if desired, and toss to combine
5
DO AHEAD: Israeli Couscous Tabbouleh can be made 1 day ahead (omit herbs)
6
Cover and chill
7
Fold in herbs just before serving
8
Cook couscous according to package directions; drain
9
Rinse with cold water and drain well
10
Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl
11
Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and more lemon juice, if desired, and toss to combine
12
DO AHEAD: Israeli Couscous Tabbouleh can be made 1 day ahead (omit herbs)
13
Cover and chill
14
Fold in herbs just before serving