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Couscous Tabbouleh
Photography by Steve Klise. Styling by Elle Simone.

Couscous Tabbouleh

Headshot of Mark Huxsoll
By Mark Huxsoll
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Time

50 minutes

Yield

Serves 4 to 6

Ingredients

Ingredient check list

Test Kitchen Techniques

Why This Recipe Works

For a fresh take on tabbouleh, we swapped out the more traditional bulgur for faster-cooking, lighter-flavored couscous. For a dish that was herbaceous, with a balanced complexity, we combined the couscous with a hearty amount of chopped fresh parsley and mint; juicy chopped tomato; and a dressing of olive oil, lemon, garlic, and shallot. To tame the sharpness of the garlic and shallot, we found that soaking them in the mixture of lemon juice and olive oil while the couscous cooled took the edge off, resulting in a more rounded flavor.

Before You Begin

For the best results, be sure to use a high-quality olive oil. Freshly squeezed lemon juice and a ripe, seasonal tomato are also essential here. Make sure to truly mince the shallot and garlic, since big pieces of either will be too pungent. Look for bright green herbs with firm, healthy leaves. It's OK to use the tender, thin stems at the base of the parsley leaves.

Instructions

  1. Bring water, 1 tablespoon oil, and ½ teaspoon salt to boil in small saucepan over high heat. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes. Fluff with fork and let cool completely, uncovered, about 30 minutes.
  2. Meanwhile, combine lemon juice, shallot, garlic, remaining ½ cup oil, and remaining ½ teaspoon salt in large bowl.
  3. Add parsley, mint, tomato, and cooled couscous to lemon juice mixture and toss to combine. Serve.

    4. to make ahead

  4. Tabbouleh can be refrigerated in airtight container for up to 2 days.

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