Israeli Couscous TabboulehCedric Angeles
Rinsing the cooked couscous stops the cooking and prevents it from sticking together as it cools.
Recipe information
Yield
Makes 8 servings
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
Preparation
Step 1
Cook couscous according to package directions; drain. Rinse with cold water and drain well.
Step 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.
Step 3
DO AHEAD: Israeli Couscous Tabbouleh can be made 1 day ahead (omit herbs). Cover and chill. Fold in herbs just before serving.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
35 of Our Favorite Pasta Salads
These cold noodles and modern pasta salads make the perfect summer meal.How to Turn a Pot of Couscous Into 5 Lunches
So easy, it almost cooks itself.A Summery Shabbat Feast
Save the brisket for winter—this menu for hot Friday nights keeps things light and bright.Crazy for Couscous
It cooks up so fast, you could almost have a pot of this grain-like pasta ready before the end of this sentence.
