This post may contain affiliate links, which won’t change your price but will share some commission.
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!
Print📖 Recipe
Israeli Couscous Tabbouleh
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 Servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern
Description
A mix of fresh herbs brightens up this simple dish, perfect for lunch or as a side.
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.
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.
Nutrition
- Serving Size:
- Calories: 256
- Sugar: 1.9 g
- Sodium: 162 mg
- Fat: 14.4 g
- Saturated Fat: 2.1 g
- Carbohydrates: 28.3 g
- Fiber: 2.4 g
- Protein: 4.8 g
- Cholesterol: 0 mg
Liz Thomson says
I love tabbouleh! I've never made it with israeli couscous but I'm sure it's delicious!