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A mix of fresh herbs brightens up this simple dish, perfect for lunch or as a side.

I've been looking back through the photos of dishes I haven't posted here, and somehow this one slipped through the cracks! I made this 17 weeks ago (!!), back before summer had even really started. Wow.

Anyhow, I was a bit skeptical of this dish being called Tabbouleh, since it doesn't have a ton of herbs in it. It may be more like a pasta salad. Whatever you call it, it's delicious!

We really enjoyed the mix of fresh mint and parsley (both were harvested from my garden). It was so bright and colorful - perfect for a light lunch and surprisingly filling.

The bite from the shallot was nice, and the lemon added just the right amount of tanginess.

This was a quick, simple meal. If I were serving it for dinner, I'd probably pair it with some grilled chicken or salmon. Yum!

📖 Recipe

Israeli Couscous Tabbouleh

A mix of fresh herbs brightens up this simple dish, perfect for lunch or as a side.

Bon Appetit

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Servings: 8 Servings

Course: Main Dish

Cuisine: Middle Eastern

Prep Time 5

Cook Time 15

Total Time 20

Ingredients

1 ½ cups Israeli couscous
1 small shallot finely chopped
½ cup extra-virgin olive oil
2 tablespoons or more fresh lemon juice
1 English hothouse cucumber unpeeled, seeded, finely chopped
3 cups cherry tomatoes halved
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons 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.