Recipes

Couscous Tabouli

This quick and easy no-cook side dish is light and refreshing and perfect for summer barbecues. Pair it with grilled fish, seafood and chicken or as a vegetarian entree served alongside a variety of grilled seasonal vegetables.

By Stephanie Banyas, Culinary Experience Manager

4 to 6

Ingredients

Directions

2 cups instant couscous
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoons plus ¼ cup extra virgin olive oil
Finely grated zest of 1 large lemon
1 garlic clove, grated
½ cup finely chopped fresh flat leaf parsley leaves
¼ cup finely chopped fresh mint leaves
¼ cup finely chopped fresh dill fronds
2 large green onions, halved lengthwise and thinly sliced crosswise
Juice of 1 large lemon, or more to taste

Combine the couscous, salt and black pepper in a medium bowl. Bring two cups of water to a boil (in a saucepan or in the microwave), pour the boiling water over the couscous, stir in 1 tablespoon of the oil, the lemon zest and garlic, cover the bowl tightly and let sit for 5 minutes without touching.
Once the couscous is ready, add the herbs, green onion, lemon and remaining olive oil and mix with a fork until combined. Let sit at room temperature at least 30 minutes before serving to allow the flavors to meld.