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Israeli Couscous Tabbouleh

['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']

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.
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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