Time: 28 min.
Complexity: easily
Servings: 4

Melissa De Arabian's quick recipe for a salad that brings the well-known flavor of Lebanese tabbouleh salad to life, thanks to the addition of aromatic cilantro, mint, and parsley.

Ingredients:

• 1 cup Israeli couscous
• Coarse salt and freshly ground black pepper
• Zest and juice of 1 lemon
• 3 tbsp. l. olive oil
• 1 cup finely chopped parsley
• 1/2 cup finely chopped cilantro
• 2 tablespoons chopped fresh mint
• 2 ripe tomatoes, diced and seeded
• 3 chopped green onions

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

couscous grain, lemon, parsley, cilantro, mint, tomatoes, green onions

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Preparation:

Step 1
• Bring a medium saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7-8 minutes. Drain and let cool. While the couscous is cooling, whisk the lemon juice and zest with olive oil in a small bowl to make a vinaigrette. Season with salt and pepper to taste.
Step 2
• In a large serving bowl, combine the couscous, parsley, cilantro, mint, tomatoes, and onion. Toss the salad with the dressing and season to taste. Let sit for at least half an hour.

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