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!

Israeli Couscous Tabbouleh

Yield: 8 Servings 1x

Description

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

Scale

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.