Print Recipe

Quick and Easy Israeli Couscous Tabbouleh

If you can boil pasta and have at least a blender, you can make this tabbouleh! Leading with mint, the parsley is less bitter and with the lemon juice is a perfectly refreshing side dish for just about any meal. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Israeli, Mediterranean, Middle Eastern
Keyword: couscous

Ingredients

  • 1 c Israeli couscous
  • salt for boiling couscous (I use nearly a cup)
  • 2-3 persian cucumbers, diced
  • 1-2 c tomatoes, diced
  • 1/4 c red onion, diced
  • 1/2 bunch of parsley
  • 1 1/2 bunches of mint
  • 2-4 tbsp olive oil, or more
  • salt & pepper, to taste
  • 1-2 lemons, for juice

Instructions

  • Prepare a pot with water and salt; the water should taste like salty sea water (I always use nearly 1/2-1 c of salt).
  • Boil couscous according to the instructions (some may say toast the couscous first, I always skip this step). 
  • Meanwhile, prepare your mix-ins, dicing the vegetables.
  • To a blender or food processor, add the parsley and mint; pulse until desired size. 
  • When the couscous is ready, drain and rinse in cold water. 
  • To a large bowl, add couscous, diced veg and herbs. Add olive oil and squeeze 1 lemon. Taste for salt, pepper and additional lemon juice. Adjust as necessary. 
  • Enjoy cold or at room temperature!