Israeli Couscous Tabouli (Melissa d'Arabian) |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
1 cup israeli couscous |
kosher salt and freshly ground black pepper |
1 lemon, zested and juiced |
3 tablespoons olive oil |
1 cup finely chopped parsley |
1/2 cup finely chopped cilantro |
2 tablespoons chopped fresh mint |
2 ripe tomatoes, seeded and diced |
3 scallions, chopped |
Directions:
1. Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
2. In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.
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