Four-Herb Tabbouleh Recipe

Name: Four-Herb Tabbouleh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 3 tablespoons extra-virgin olive oil; 2 cloves (large) garlic; 1 cup (6 ounces) Israeli couscous; 1 1/4 cups water; Salt; 3 tablespoons lemon juice, freshly squeezed; Freshly ground pepper; 2 cups tender flat-leaf parsley leaves; 1 cup lovage leaves or tender light-green celery leaves; 1/2 cup mint leaves; 1/4 cup chives, snipped; 1 jalapeno, halved, seeded and thinly sliced crosswise; 1 pint grape tomatoes, quartered; 1 seedless cucumber, peeled and finely diced

Servings: persons

1/4 cup plus 3 tablespoons extra-virgin olive oil
2 cloves (large) garlic
1 cup (6 ounces) Israeli couscous
1 1/4 cups water
Salt
3 tablespoons lemon juice, freshly squeezed
Freshly ground pepper
2 cups tender flat-leaf parsley leaves
1 cup lovage leaves or tender light-green celery leaves
1/2 cup mint leaves
1/4 cup chives, snipped
1 jalapeno, halved, seeded and thinly sliced crosswise
1 pint grape tomatoes, quartered
1 seedless cucumber, peeled and finely diced

1
In a medium saucepan, heat 1 tablespoon of the olive oil with the garlic cloves and cook over moderate heat until the garlic is lightly browned in spots, about 2 minutes. Add the Israeli couscous and cook, stirring, until lightly browned, about 2 minutes. Add the water, season with salt and bring to a boil. Cover and cook over low heat until the couscous is tender and the water is absorbed, about 10 minutes.
2
Pick out the garlic cloves from the couscous and mash them to a paste. Transfer the garlic paste to a large bowl and whisk in the lemon juice and the remaining 1/4 cup plus 2 tablespoons of olive oil. Season with salt and pepper and stir in the couscous. Refrigerate for 10 minutes, just until no longer warm.
3
Add the parsley, lovage, mint, chives, jalapeno, tomatoes and cucumber to the couscous and toss well. Season with salt and pepper and serve.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup plus 3 tablespoons extra-virgin olive oil, 2 cloves (large) garlic, 1 cup (6 ounces) Israeli couscous, 1 1/4 cups water, and more.

Yes, Four-Herb Tabbouleh falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Four-Herb Tabbouleh

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