Couscous Tabbouleh

Name: Couscous Tabbouleh
Prep time: 20 min
Total time: 20 min
Ingredients: 2 cups instant couscous; 4 small tomatoes (diced); 4 small Persian cucumbers (diced); 4 scallions (diced); 2 lemons; 6 tablespoons olive oil; 3 tablespoons kosher salt; 2 tablespoons fresh cracked black pepper; ½ cup pine nuts (lightly toasted); 1 cup pomegranate seeds (or dried cranberries); ½ cup chopped cilantro; ½ cup chopped parsley; ½ cup chopped fresh dill

Gil Hovav • May 18, 2021Comment Jump to Recipe

This classic Middle Eastern salad is delicious any time of year. The secret trick is in using the whole lemon, give it a try, it just might change your life.

Couscous Tabbouleh

Prep Time 20

Total Time 20

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Servings

Ingredients

2 cups instant couscous
4 small tomatoes diced
4 small Persian cucumbers diced
4 scallions diced
2 lemons
6 tablespoons olive oil
3 tablespoons kosher salt
2 tablespoons fresh cracked black pepper
½ cup pine nuts lightly toasted
1 cup pomegranate seeds or dried cranberries
½ cup chopped cilantro
½ cup chopped parsley
½ cup chopped fresh dill

Instructions

Prepare instant couscous per package directions and place in a large bowl.
Squeeze the juice from lemons over the salad. Finely chop 1 lemon including rind and add to salad.
Add the olive oil, salt, pepper, pine nuts, pomegranate seeds, cilantro, parsley and dill. Toss well.
This salad keeps well in the fridge for up to 24 hours.

Category: RecipesSalads

Cuisine: Middle Eastern · Israeli

Diets: PareveVeganVegetarian

Styles: Quick & Easy

About Gil Hovav

Born in Jerusalem in 1962, Gil Hovav is an Israeli author, tv personality and restaurant critic. His memoir Candies from Heaven was recently published in English and Chinese.