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.
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Deb Gottfriedson
[email protected]This tabbouleh was a bit too lemony for my taste, but otherwise it was good. I would recommend using less lemon juice next time.
Harly Mantac
[email protected]I love tabbouleh and this recipe did not disappoint! The flavors were fresh and bright, and the couscous was cooked perfectly. I will definitely be making this again.
Jumur Akter
[email protected]This was my first time making tabbouleh and it was a success! The recipe was easy to follow and the dish was delicious. I served it as a side dish with grilled chicken and it was perfect.
Alfa Brym comedy
[email protected]The tabbouleh turned out great! It was easy to make and the flavors were delicious. I used quinoa instead of couscous and it worked well.
Martha Kiara
[email protected]This tabbouleh was a refreshing and flavorful side dish! The combination of couscous, parsley, tomatoes, and mint was perfect, and the lemon-tahini dressing added the perfect tang. I will definitely be making this again!