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Israeli Couscous Tabbouleh

Name: Israeli Couscous Tabbouleh
Cuisine: middle_eastern
Ingredients: 1 1/2 cups Israeli couscous; 1 small shallot, finely chopped; 1/2 cup extra-virgin olive oil; 2 tablespoons (or more) fresh lemon juice; 1 English hothouse cucumber, unpeeled, seeded, finely chopped; 3 cups cherry tomatoes, halved; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh mint; Kosher salt, freshly ground pepper

A small grocery run gets this on the table.

Ingredients

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directions

1.
Cook couscous according to package directions; drain. Rinse with cold water and drain well.
2.
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.
3.
DO AHEAD: Israeli Couscous Tabbouleh can be made 1 day ahead (omit herbs). Cover and chill. Fold in herbs just before serving.

Recipes sourced from Epicurious.com.

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Directions