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Israeli Couscous Tabbouleh [tuh-boo-lee] Salad Recipe

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This recipe for Israeli Couscous Tabbouleh [tuh-boo-lee] Salad is from The King Family's Very, Very Secret Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup Israeli Couscous (most American grocery stores including Walmart sell 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 (preferably spearmint)
2 ripe tomatoes, seeded and diced (more could be added due to preference)
3 scallions, chopped (some have omitted this in favor of garlic, and then I have seen where both have been used. Add to preference.)
Directions:
Directions:
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.

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. It is best if it can be chilled before serving. Even better is when it sits covered in the refrigerator overnight so that the ingredients continue to blend together.

 

 

 

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