Israeli Couscous Salad, Tabbouleh-Style

Ingredients

• ½ cup extra-virgin olive oil
• 1 ½ cups (220 grams) Israeli or other large couscous
• Salt
• 3 cups of finely chopped parsley and mint leaves
• 1 large garlic clove, very finely chopped
• 1 red onion, finely chopped
• 4 medium tomatoes, seeded and diced
• 2 lemons
• Black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    506 calories; 28 grams fat; 3 grams saturated fat; 19 grams monounsaturated fat; 3 grams polyunsaturated fat; 56 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 10 grams protein; 39 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.
3. 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.

30 minutes