Couscous Tabbouleh

Name: Couscous Tabbouleh
Cuisine: Africa & Middle-East, Middle Eastern
Ingredients: 3/4 cup, water; 1 tablespoon plus ½ cup, extra-virgin olive oil, divided; 1 teaspoon, table salt; 3/4 cup, couscous; 1/4 cup, lemon juice (2 lemons); 1/4 cup, minced shallot; 1 , garlic clove, minced; 2 cups, finely chopped fresh parsley; 1 cup, finely chopped fresh mint; 1 , vine-ripened tomato, cored and cut into ¼-inch pieces

Side Dishes
Africa & Middle-East
Middle Eastern
Pasta, Grains, Rice & Beans
Grains
Weeknight
Make Ahead
Salads

By Mark Huxsoll ･ Appears in Cook's Country June/July 2020

For a faster take on tabbouleh, we chose couscous as our canvas.

SERVES 4 to 6

TIME 50 minutes

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