RECIPE TABOULI RECIPES

Name: Israeli Couscous Tabouli
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Ingredients: 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

ISRAELI COUSCOUS TABOULI RECIPE | MELISSA D'ARABIAN | FOOD ...

Israeli Couscous Tabouli Recipe | Melissa d'Arabian | Food ... image

Provided by Melissa d'Arabian : Food Network

Total Time 28 minutes

Prep Time 20 minutes

Cook Time 8 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

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.

Nutrition Facts : Calories 247 calorie, FatContent 10 grams, SaturatedFatContent 1 grams, CholesterolContent 0 milligrams, SodiumContent 142 milligrams, CarbohydrateContent 34 grams, FiberContent 3.5 grams, ProteinContent 5 grams, SugarContent 3 grams

TABBOULEH RECIPE | INA GARTEN - FOOD NETWORK

Tabbouleh Recipe | Ina Garten - Food Network image

Provided by Ina Garten

Categories side-dish

Total Time 31 minutes

Prep Time 30 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Steps:

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

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