Israeli Couscous Tabouli

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My family absolutely loved this recipe. It was very good the night I made it and even better the next day. I will definitely be making this again. I know Melissa's recipes may not be authentic, but they are designed for people on a budget. Thanks Melissa.

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I gave it 5 stars as the Israeli cous cous is the best cous cous to use. However, I cook some chopped onions in olive oil first, add minced garlic, then add the Israeli cous cous, let it toast a little, before I add liquid. I add chicken broth for more flavor, and even some lemon juice. You can add a lot more vegetables like bell peppers, as well as feta cheese once the cous cous is ready. It is then a blank canvas waiting for you to add your favorite combinations.

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My family and I loved this recipe. It was delicious and so easy. I will be making it again!

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I liked the salad. On this episode, Melissa was very clear about the difference between her salad and traditional tabouli. She talked out the Tabouli being primarily herbs with some bulgur wheat added.

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Please don't call this recipe "Tabouli". Call it Couscous salad but not Tabouli. When making Tabouli, the main ingredient (80 percent is parsley. Usually you add a very small amount of burgul wheat (you are adding Couscous here but the main ingredient is the parsley not the wheat or Couscous.