Israeli Couscous Tabbouleh

By LRay

Rinsing the cooked couscous stops the cooking and prevents it from sticking together as it cools.

8 servings

Recipe by Eric Ripert

Photograph by Cedric Angeles

July 2013

Ingredients

• 1 1/2 cups Israeli couscous
• 1 small shallot, finely chopped
• 1/2 cup extra-virgin olive oil
• 2 tablespoons (or more) fresh lemon Juice
• 1 English hothouse cucumber, unpeeled, seeded, finely chopped
• 3 cups cherry tomatoes, halved
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh mint
• Kosher salt, freshly ground pepper

Preparation

Step 1

Cook couscous according to package directions; drain. Rinse with cold water and drain well.

Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and more lemon juice, if desired, and toss to combine.

DO AHEAD: Israeli Couscous Tabbouleh can be made 1 day ahead (omit herbs). Cover and chill. Fold in herbs just before serving.