The Couscous Tabbouleh

    • 1.5 cups Israeli couscous

    • 1 English cucumber, finely chopped

    • 3 cups cherry tomatoes, halved or quartered (I like the tri-colored ones)

    • 4 tbsp chopped fresh flat-leaf parsley (washed and dried)

    • 2 tbsp chopped fresh mint

    • Salt and pepper

    • 1 small shallot, finely chopped

    • ½ cup extra-virgin olive oil

    • 2 tbsp (or more) fresh lemon Juice

    • Whisk together in a bowl!

Get cooking:

Start with the couscous:

  1. Cook couscous according to package. Drain, rinse with cold water, and let drain again.

The veggies:

  1. Combine the finely chopped cucumber, tomatoes, parsley, and mint

  2. Add the couscous (as much as you desire)

  3. Toss with the dressing, season with salt, pepper, and more lemon juice if you desire.

P.S., I like to add lots of parsley (x2 at least) for the extra flavor. I blend the herbs in a food processor to help the process move along faster :)