A mix of fresh herbs brightens this simple dish, perfect for lunch or as a side.
I was going through photos of recipes I hadn’t posted yet and realized this one never made it online. I actually made it months ago—before summer even started—and it’s too good not to share.
I hesitated at first to call it “tabbouleh” because it doesn’t rely heavily on chopped herbs the way traditional tabbouleh does. With Israeli couscous as the base it leans toward a light pasta salad, but the bright combination of lemon, mint, and parsley gives it a familiar tabbouleh character. Whatever you call it, it tastes fresh and satisfying.
The combination of home-grown mint and flat-leaf parsley was especially lovely—bright green, fragrant, and colorful. A small shallot adds a little bite and texture, while fresh lemon juice gives the whole salad a lively tang. It’s quick to put together, makes a great lunch on its own, and pairs beautifully with grilled chicken or salmon for a fuller meal.
📖 Recipe
Israeli Couscous Tabbouleh
A mix of fresh herbs brightens up this simple dish, perfect for lunch or as a side.
Author: Bon Appetit
Servings: 8
Course: Main Dish
Cuisine: Middle Eastern
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Ingredients
- 1 ½ cups Israeli couscous
- 1 small shallot, finely chopped
- ½ cup extra-virgin olive oil
- 2 tablespoons (or more) fresh lemon juice
- 1 English hothouse cucumber, unpeeled, seeded, and finely chopped
- 3 cups cherry tomatoes, halved
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Cook the Israeli couscous according to the package directions. Drain and rinse the cooked couscous under cold water, then drain very well so the pearls are not waterlogged.
- In a large bowl, whisk together the finely chopped shallot, extra-virgin olive oil, and 2 tablespoons of lemon juice until combined. Taste and add more lemon juice if you prefer a brighter, tangier dressing.
- Add the cooled couscous to the bowl with the dressing. Stir in the chopped cucumber, halved cherry tomatoes, parsley, and mint. Season with kosher salt and freshly ground black pepper, then toss everything together until evenly combined.
- Adjust the seasoning and acidity as needed—add more salt, pepper, or lemon juice to suit your taste. Serve immediately, or chill briefly and fold in any remaining fresh herbs just before serving for the freshest flavor.
Notes
- This recipe originally appeared in Bon Appétit (July 2013) and has been adapted here for clarity.
- Do ahead: Israeli Couscous Tabbouleh can be prepared up to one day in advance. If making ahead, omit the fresh herbs and keep the salad covered and chilled. Fold in the parsley and mint just before serving to preserve their color and aroma.
- Storage: If stored in an airtight container in the refrigerator, the salad is best within 24 hours. The couscous can absorb more dressing over time, so you may want to refresh the lemon and olive oil before serving.
- Variations: Add chopped roasted peppers, crumbled feta, or a handful of toasted pine nuts for additional texture and flavor. For a heartier meal, serve alongside or topped with grilled chicken or salmon.
- Tips: Rinse the couscous well after cooking to stop the cooking process and cool the pearls quickly. Finely chop the shallot so you get a mild bite without large pungent pieces. Taste as you go—fresh lemon and salt make the flavors pop.
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