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!
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PinDescription
A mix of fresh herbs brightens up this simple dish, perfect for lunch or as a side.
Ingredients
- 1 1/2 cups Israeli couscous
- 1 small shallot, finely chopped
- 1/2 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.
Notes
Recipe from Bon Appétit July 2013 (via epicurious)
DO AHEAD: Israeli Couscous Tabbouleh can be made 1 day ahead (omit herbs). Cover and chill. Fold in herbs just before serving.
One Comment
Liz Thomson
I love tabbouleh! I’ve never made it with israeli couscous but I’m sure it’s delicious!