Israeli Couscous Tabbouleh

Ingredients for Israeli Couscous Tabbouleh

• 350ml Israeli couscous

• 1 small shallot, finely chopped

• 120ml extra-virgin olive oil

• 2 tablespoons (or more) fresh lemon juice

• 1 English hothouse cucumber, unpeeled, seeded, finely chopped

• 725ml cherry tomatoes, halved

• 2 tablespoons chopped fresh flat-leaf parsley

• 2 tablespoons chopped fresh mint

• Kosher salt, freshly ground pepper

How to make Israeli Couscous Tabbouleh

Cook couscous according to package directions; drain. Rinse with cold water and drain well.

Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and more lemon juice, if desired, and toss to combine.

DO AHEAD: Israeli Couscous Tabbouleh can be made 1 day ahead (omit herbs). Cover and chill. Fold in herbs just before serving.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.