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.