Israeli Couscous Taboule Salad Recipes

ISRAELI COUSCOUS SALAD, TABBOULEH-STYLE

Steps:

• Heat a tablespoon of oil in a large skillet over medium-high heat. Add the couscous and stir until it turns a deep golden brown and smells toasted.
• Add 2 3/4 cups of water and a pinch of salt and bring to a boil. Lower the heat to a simmer and cook, stirring often, until all the water has been absorbed, 10 to 14 minutes. Let cool.
• Stir the remaining olive oil into the couscous. Add the parsley and mint, garlic, onion, tomatoes and the finely grated zest of one lemon. Season to taste with salt and pepper. Add the juice of both lemons, or to taste.

SAVORY COUSCOUS TABBOULEH

Steps:

• Bring chicken broth and water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let couscous stand until the liquid is absorbed and the couscous is tender, 5 to 10 minutes. Fluff with a fork.
• Place couscous, cucumber, green onions, carrot, and parsley into a large salad bowl. Combine olive oil and lemon juice in a small bowl and pour over the couscous and vegetables; stir cumin, salt, and black pepper into the tabbouleh. Mix in feta cheese just before serving.

ISRAELI COUSCOUS SALAD

Steps:

• Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
• While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
• Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.

ISRAELI COUSCOUS TABOULI

Steps:

• Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
• In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.