Best 2 Israeli Couscous Tabbouleh Recipes
Israeli couscous tabbouleh is a delicious and refreshing salad that is perfect for a summer party or potluck. This dish is made with Israeli couscous, which is a small, pearl-shaped pasta that is made from durum wheat. The couscous is cooked and then combined with chopped vegetables, herbs, and a tangy dressing made with lemon juice, olive oil, and spices. Israeli couscous tabbouleh is a healthy and flavorful dish that is sure to please everyone at your table.
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ISRAELI COUSCOUS SALAD, TABBOULEH-STYLE
Provided by Alice Hart
Categories easy, quick, salads and dressings
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a tablespoon of oil in a large skillet over medium-high heat. Add the couscous and stir until it turns a deep golden brown and smells toasted.
- Add 2 3/4 cups of water and a pinch of salt and bring to a boil. Lower the heat to a simmer and cook, stirring often, until all the water has been absorbed, 10 to 14 minutes. Let cool.
- Stir the remaining olive oil into the couscous. Add the parsley and mint, garlic, onion, tomatoes and the finely grated zest of one lemon. Season to taste with salt and pepper. Add the juice of both lemons, or to taste.
Nutrition Facts : @context http, Calories 540, UnsaturatedFat 23 grams, Carbohydrate 63 grams, Fat 29 grams, Fiber 12 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 886 milligrams, Sugar 6 grams
ISRAELI COUSCOUS TABBOULEH
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
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.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Rinse the Israeli couscous thoroughly before cooking to remove any excess starch.
- Cook the Israeli couscous according to the package directions, but reduce the cooking time by 1-2 minutes to ensure that it retains a slight bite.
- Allow the cooked Israeli couscous to cool completely before assembling the tabbouleh salad.
- Chop the vegetables and herbs finely for a more even distribution of flavors.
- Use a light and flavorful dressing made with olive oil, lemon juice, garlic, and fresh herbs.
- Season the tabbouleh salad to taste with salt, pepper, and additional herbs, if desired.
- Serve the tabbouleh salad immediately or chill it for later use.
Conclusion:
Israeli couscous tabbouleh is a delicious and refreshing salad that is perfect for any occasion. It is a healthy and flavorful dish that is sure to please everyone. With its vibrant colors and tantalizing flavors, this salad is a great way to enjoy the taste of the Mediterranean. So next time you are looking for a light and healthy meal, give Israeli couscous tabbouleh a try. You won't be disappointed!
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