Israeli Couscous Salad, Tabbouleh-Style

1. 1

   Heat a tablespoon of oil in a large skillet over medium-high heat.

2. 2

   Add the couscous and stir until it turns a deep golden brown and smells toasted.

3. 3

   Add 2 3/4 cups of water and a pinch of salt and bring to a boil.

4. 4

   Lower the heat to a simmer and cook, stirring often, until all the water has been absorbed, 10 to 14 minutes.

5. 5

   Let cool.

6. 6

   Stir the remaining olive oil into the couscous.

7. 7

   Add the parsley and mint, garlic, onion, tomatoes and the finely grated zest of one lemon.

8. 8

   Season to taste with salt and pepper.

9. 9

   Add the juice of both lemons, or to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.