Couscous Tabbouleh

Name: Couscous Tabbouleh
Yield: Serves 4 to 6
Cuisine: 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

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Appears in Cook's Country June/July 2020

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

SERVES4 to 6

TIME50 minutes

WHY THIS RECIPE WORKS

For a fresh take on tabbouleh, we swapped out the more traditional bulgur for faster-cooking, lighter-flavored couscous. For a dish that was herbaceous, with a balanced complexity, we combined the couscous with a hearty amount of chopped fr...

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