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
- 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
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!