top of page

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.

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page