ISRAELI COUSCOUS TABBOULEH

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Israeli Couscous Tabbouleh image

Provided by Eric Ripert

Categories     Salad     Tomato     Side     Kid-Friendly     Quick & Easy     Dinner     Lunch     Mint     Cucumber     Summer     Healthy     Parsley     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 9

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

Steps:

  • 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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