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Israeli Couscous Tabbouleh

  • Author: Bon Appetit
  • 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

Scale
  • 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

  1. Cook couscous according to package directions; drain. Rinse with cold water and drain well.
  2. Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl.
  3. 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

Keywords: couscous, one bowl meal, tomatoes

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