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Israeli Couscous Tabbouleh

Overhead view of Israeli couscous tabbouleh in 2 bowls with forks alongside.
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 minutes
Cook Time 15 minutes
Total Time 20 minutes

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
 

  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.

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