Israeli Couscous Salad Tabbouleh Style Recipes

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ISRAELI COUSCOUS TABOULI



Israeli Couscous Tabouli image

Provided by Melissa d'Arabian : Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 9

1 cup Israeli couscous
Kosher salt and freshly ground black pepper
1 lemon, zested and juiced
3 tablespoons olive oil
1 cup finely chopped parsley
1/2 cup finely chopped cilantro
2 tablespoons chopped fresh mint
2 ripe tomatoes, seeded and diced
3 scallions, chopped

Steps:

  • Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
  • In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.

ISRAELI COUSCOUS SALAD, TABBOULEH-STYLE



Israeli Couscous Salad, Tabbouleh-Style image

Provided by Alice Hart

Categories     easy, quick, salads and dressings

Time 30m

Yield 4 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
1 1/2 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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 540, UnsaturatedFat 23 grams, Carbohydrate 63 grams, Fat 29 grams, Fiber 12 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 886 milligrams, Sugar 6 grams

ISRAELI COUSCOUS SALAD



Israeli Couscous Salad image

A fresh and light salad of Israeli couscous, tomatoes, cucumbers, olives, spinach, and herbs drizzled with a tangy citrus dressing. Serve by itself or alongside your favorite protein.

Provided by The Natalie Method

Categories     Salad     100+ Pasta Salad Recipes     Spinach Pasta Salad

Time 1h35m

Yield 4

Number Of Ingredients 17

1 teaspoon extra-virgin olive oil
1 medium shallot, diced
2 cloves garlic, minced
1 cup Israeli couscous, uncooked
1 ¼ cups chicken stock
2 Persian cucumbers, sliced
1 cup chopped fresh spinach
1 cup grape tomatoes, halved
1 cup quartered black olives
¼ cup sliced scallions
¼ cup chopped fresh Italian parsley
¼ cup julienned fresh mint leaves
¼ cup julienned fresh basil leaves
lemon, zested and juiced
3 tablespoons extra-virgin olive oil
½ tablespoon Dijon mustard
salt and ground black pepper to taste

Steps:

  • Heat 1 teaspoon olive oil in a saucepan over medium heat. Add shallot and garlic; cook until soft and fragrant, 2 to 3 minutes. Add dry couscous and saute until slightly toasted, 2 to 3 minutes. Pour in chicken stock and increase heat to high. Bring to a boil, then reduce heat to low and cover. Cook until couscous is tender and all liquid has been absorbed, about 15 minutes. Remove from the heat and allow to cool for about 45 minutes.
  • While the couscous is cooling, mix lemon zest, lemon juice, 3 tablespoons olive oil, and Dijon mustard together for the dressing in a small bowl. Season with salt and pepper; set aside.
  • Transfer cooled couscous to a serving bowl. Add cucumbers, spinach, tomatoes, olives, scallions , parsley, mint, and basil. Pour dressing over top and mix to incorporate.

Nutrition Facts : Calories 342 calories, Carbohydrate 45.7 g, Cholesterol 0.2 mg, Fat 16 g, Fiber 6.2 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 635.8 mg, Sugar 3.2 g

TOASTED-COUSCOUS TABBOULEH



Toasted-Couscous Tabbouleh image

In our version of tabbouleh, tender pearls of Israeli couscous replace bulghur wheat for a chewier texture. Fresh mint and parsley add vibrant flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 medium red onion, peeled and cut into 1/4-inch dice
2 cups water, plus more for soaking
8 ounces Israeli couscous
1 1/2 teaspoons coarse salt
Nonstick cooking spray
1/4 cup roughly chopped fresh flat-leaf parsley
1/4 cup roughly chopped fresh mint leaves
2 teaspoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
Lemon wedges

Steps:

  • Place red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain.
  • Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all water has been absorbed and couscous is al dente, about 8 minutes. Remove from heat; let cool completely.
  • In a large bowl, combine couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining 1/2 teaspoon salt. Serve, garnished with lemon wedges.

Nutrition Facts : Calories 253 g, Fat 3 g, Fiber 4 g, Protein 8 g, Sodium 718 g

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Top Asked Questions

How to cook Israeli couscous tabbouleh?
This Israeli Couscous Tabbouleh Salad combines pearl couscous with tomatoes, cucumbers, fresh herbs and a light citrus dressing. In a saucepan combine the broth, water, 1/4 cup lemon juice and 1 ½ teaspoons salt, bring the mixture to a boil, and stir in the couscous. Cover the pan, and let the couscous simmer for 10 minutes.
What is in a tabbouleh salad?
This Israeli Couscous Tabbouleh Salad combines pearl couscous with tomatoes, cucumbers, fresh herbs and a light citrus dressing. Ingredients. Instructions. In a saucepan combine the broth, water, 1/4 cup lemon juice and 1 ½ teaspoons salt, bring the mixture to a boil, and stir in the couscous.
How to make the best couscous salad?
Fluff the couscous with a fork and let it cool in the pan. In a large bowl stir together the cucumber, tomatoes, scallion, olive oil, remaining 1/4 cup lemon juice, and remaining 1 teaspoon salt and let the mixture stand for 15 minutes. Add the couscous, parsley, and mint, stir the salad well, and chill it, covered, for 1 hour.
How long do you cook couscous?
Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette.

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