Israeli Couscous Tabbouleh Recipe

I’ve never really liked tabbouleh. To be honest, it’s a texture thing and it always made me feel like I was just gnawing on a literal bunch of parsley. Furthermore, I was never a big fan of the flavor, because, again, parsley. I like parsley, but like a little bit. And there’s nothing in a tabbouleh that says “a little bit of parsley.” Except this one. Well, kind of. Okay, I use the mint to balance the amount of parsley. Stick with me.

In a more traditional tabbouleh, you’ll find bulgar, parsley, mint, lemon, onion, olive oil, tomatoes and cucumber. I’m also not a fan of bulgar, and the owner of quite a large bag of Israeli couscous. So, this Israeli couscos tabbouleh is born!

Let’s start with the greens.

For my tabbouleh, I used half a bunch of parsley and one and a half bunches of mint. I really prefer the mint to overpower the bitterness of the parsley. And then the key is to get it in that food processor (or blender) and really, really get some fine pieces. Not like, damn she fine, but like tiny bits so you don’t feel like you’re chewing on a straight up parsley bunch.

You’ll make your mix-ins while you boil up the couscous. I don’t toast mine, I always burn it when I do, but you do you. Chop up some red onion, cucumber and tomato, squeeze in some lemon, drizzle on good quality olive oil and season with salt and pepper. BAM. Seriously fresh, delicious, anti-I’m-chewing-on-a-parsley-bunch, tabbouleh!

Serve up with Shakshuka and green goddess hummus crudites.