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In the Kitchen
Israeli Couscous Tabouli
- Level: Easy
- Total: 28 min
- Prep: 20 min
- Cook: 8 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 247 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 142 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 3.5 grams
- Protein
- 5 grams
- Sugar
- 3 grams
Share This Recipe
- Level: Easy
- Total: 28 min
- Prep: 20 min
- Cook: 8 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 247 calorie
- Total Fat
- 10 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 142 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 3.5 grams
- Protein
- 5 grams
- Sugar
- 3 grams
Ingredients
1 cup Israeli couscous
Kosher salt and freshly ground black pepper
1 lemon, zested and juiced
3 tablespoons olive oil
1 cup finely chopped parsley
1/2 cup finely chopped cilantro
2 tablespoons chopped fresh mint
2 ripe tomatoes, seeded and diced
3 scallions, chopped
Directions
- Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
- In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.
My Private Notes
Show:
Ten Dollar Dinners
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