Israeli Couscous Tabbouleh |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Rinsing the cooked couscous stops the cooking and prevents it from sticking together as it cools. Ingredients:
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 |
Directions:
1. Cook couscous according to package directions; drain. Rinse with cold water and drain well.
2. 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.
3. 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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