Israeli Couscous Salad, Tabbouleh-Style
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup extra-virgin olive oil
- 1½cups (220 grams) Israeli or other large couscous
- Salt
- 3cups of finely chopped parsley and mint leaves
- 1large garlic clove, very finely chopped
- 1red onion, finely chopped
- 4medium tomatoes, seeded and diced
- 2lemons
- Black pepper
Nutritional analysis per serving (4 servings)
543 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 64 grams carbohydrates; 12 grams dietary fiber; 6 grams sugars; 13 grams protein; 916 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Add 2¾ 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.
- Step 3
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.
Private Notes
Comments
The “israeli couscous” has been existing in North Africa and some part of the middle east for several centuries, long before the creation of the israeli state (which happened in 1948). It is a traditional food in Tunisia, Morocco, Algeria, Lebanon, etc. The ingredient has a different name in each of these countries. Calling it isreali is false and wrong. It is the equivalent of somone suddenly calling pizza, “american flat bread with sauce” or the burger “german sandwich”.
Made 4/21/16 with M Clark's halibut with rosemary. This would have been much much better if the completed salad sat for a few rooms at room temperature. Made as directed the flavors did not marry well, even using heritage tomatoes. Suggest adding a bit of feta also.
No point in picking nits, and suggesting this recipe has a political conext We call frencfries French, when they are not necessarily so, and we call potato salads French, German, and even Moroccan, which is just a key to the ingredients.
Israeli 'couscous' is not couscous. This is an American marketeer's invention. Israeli couscous in Israel is called 'p'ti'teem' - flakes. It is a small pasta. Just as Italian 'orzo' is not barley but rather a small pasta that looks like barley, as p'ti'teem looks like couscous, it gained that name in the US. P'ti'teem was developed in Israel in the 1950's for the nearly one million Mizrachi Jews who went to Israel after being expelled from Arab countries. It reminded them of real couscous.
Adding fresh crumbled feta makes a big difference.
Served this with Melissa's cauliflower shawarma, on this site, instead of fish. I added chickpeas dusted with za'atar to the cauliflower halfway into the roasting.
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