Pearl Couscous Tabbouleh
This is not your traditional Tabbouleh recipe, but it's an extremely easy yet very delicious Tabbouleh you've ever tried.
Ingredients
Couscous
- 1-1/2 cup Pearl Couscous
- 1 tsp Kosher salt
- 1-3/4 cup boiling water
- 1 tbsp extra virgin olive oil
Tabbouleh
- 2 bunch curly parsley remove thick stems & chop
- 1/3 cup fresh mint finely chopped
- 2 large tomatoes deseed & dice
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 cup scallions thinly sliced
- 2 tbsp extra virgin olive oil
- 1 large lemon
- 1 tsp Kosher salt or per taste
- 1/2 tsp black pepper or per taste
Instructions
Couscous Preparation
- To a medium saucepan, add olive oil and Israeli couscous and heat over medium heat, stirring occasionally.
- Toast the couscous until it turns aromatic and lightly brown in color.
- Slowly add boiling water and salt to the saucepan and stir to combine.
- Cover the pot and cook on low heat for 6 to 7 minutes, stirring occasionally. After cooking, leave the saucepan covered for another 6 to 7 minutes.
- Spread the couscous onto a large plate and let cool completely.
Preparing Tabbouleh
- Prepare the parsley and mint by cutting off the thick stems, then finely chop.
- Thinly slice the scallions. Deseed and dice tomatoes. Dice the bell peppers the same size as tomatoes and add them to a large bowl along with chopped parsley and mint.
- In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.
- Pour the prepared dressing into the salad and stir to combine. Taste, and adjust if necessary.
- Let the Tabbouleh salad rest for 10 to 15 minutes before serving to let the flavors mingle.
Notes
Serving Suggestion: Serve this Tabbouleh on the bed of romaine or butter lettuce. It is very important that you let the salad rest for at least 30 minutes before serving. This resting period allows the flavors to deepen. Couscous Tabbouleh will keep well in the refrigerator for up to 3 days.