Israeli Coucous Tabbouleh!

As I still have limits to my creativity I still depend on some weekend scrolling of Food & Wine and Epicurious while at the pool.  This weekend I found a recipe for a tabbouleh made with Israeli coucous.  I'm a big fan of israeli coucous so thought it might be fun to try out.  I followed the recipe from epicurious.

I followed the recipe to make a day in advance and waited to add the herbs until I served.  The herbs were fresh and flavorful by delaying the addition of them to the tabbouleh.  The recipe was very easy to make and could easily be a side to take to a party!

I served with a lamb sausage and a side salad.

Recipe

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

Preparation

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.