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Karibeth on 7.23.2012
This tabbouleh was great, the whole family loved it. The light and tangy dressing was a great complement to the fresh vegetables.
Israeli Couscous Tabbouleh
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Description
Expand your pasta horizons with Israeli couscous in this refreshing tabbouleh salad that’s perfect for summer!
Ingredients
- 1-¼ cup Water
- 1 cup Whole Wheat Israeli Couscous (or Pearl Couscous)
- 3 Tablespoons Red Wine Vinegar
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Dijon Mustard
- ¼ teaspoons Sea Salt
- ⅛ teaspoons Freshly Cracked Pepper
- 4 cups Diced Cucumber
- 2 cups Diced Tomato
- ¼ cups Roughly Chopped Parsley
Preparation
To cook the couscous, heat the water in a saucepan over high heat until it boils. Once boiling, add the couscous, and reduce to a simmer. Cook until tender, about 10–12 minutes. Keep an eye on it, or it will stick to the bottom of the pan.
While the couscous is cooking, in a large bowl, add the vinegar, oil, Dijon mustard, salt and pepper, and whisk until combined. Add the cucumber, tomato, parsley, and cooked couscous to the dressing mixture and mix well. Can be served warm or cold!
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