Name: Israeli Couscous Tabouli
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H8M0.000S
Total time: P0Y0M0DT0H28M0.000S
Yield: 4 servings
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

Watch how to make this recipe.

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.

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Israeli Couscous Tabouli

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