Israeli couscous is tiny round pasta balls, about the size of a pin head, and with a nice al dente toothiness when cooked right that is so good. It's also toasted after it's dried, and a good toasting never hurt any food. It's also a newer food.
It's one of my favorite ways to use cucumbers and grape tomatoes in the summer. It's not summer yet even though it feels so springlike, but I had a bunch of extra cucumbers and lemons from another blog post, so I grabbed some alright grape tomatoes and enjoyed an early taste of summer with my favorite Israeli couscous recipe.
Israeli Couscous Tabbouleh
Israeli couscous gives tabbouleh a more hefty mouthfeel, with the same light and citrusy flavors couscous salad is known for.
Ingredients
- 1 cup uncooked Israeli couscous
- 1 medium cucumber seeded (peel if desired)
- 1 pint of grape or cherry tomatoes
- 3 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- salt and pepper
- mix of fresh or dried mint, oregano, parsley, cilantro equaling all together 2-3 tablespoons fresh, 1 tablespoon dry, to taste
- 2 scallions chopped green parts only
Instructions
- Bring 4 cups of water to a boil. While it’s starting, dice the cucumbers and half or quarter the tomatoes.
- Salt the boiling water and add couscous. Bring heat to a simmer and cook for six minutes.
- Measure out or chop the herbs, removing and discarding the stems if using fresh.
- Whisk or shake (I like to put mine in a small tightly sealing tupperware container to shake for emulsification) the lemon juice, olive oil, salt, and pepper together.
- Once the couscous is done, drain and pour the emulsified lemon-oil mixture over it.
- Add in the tomatoes, herbs, scallions, and cucumbers, stir together with a large spoon.
- Serve warm or cold.
