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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. 
Print Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Israeli, Mediterranean, Middle Eastern

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!
Keyword couscous