Today’s recipe is one of those that I worked up to stash in my post-baby arsenal because it’s (1) quick (2) super healthy and (3) tastes great the next day for lunch…basically, a great go-to when we’re too sleep-deprived to cook, but are able to resist the pull of the takeout menu. Have you guys eaten tabbouleh? It’s a popular Middle Eastern salad that usually features bulgar, tomatoes and herbs, though there are a million variations out there. This one was born as a combination of several I’d seen, though the main difference is that it’s made with deliciously-chewy Israeli couscous. I added chopped cucumber to the cherry tomatoes, plus lots of herbs, and dressed it all with olive oil, lemon juice and sea salt. It made a really refreshing side to our grilled pork tenderloin, though it could totally be a meal in itself when paired with a loaf of crusty bread and chilled glass of sauvignon blanc. Keep reading for the recipe!
Couscous Tabbouleh with Tomatoes & Cucumber
- 3 tablespoons olive oil
- 1 garlic clove, minced
- 3/4 cup Israeli couscous
- 1 cup chicken or vegetable broth
- Juice of 1 lemon
- salt & pepper
- 1/2 cup flat leaf parsley, chopped
- 1/2 cup mint, chopped
- 1/4 cup chives, snipped
- 1 pint grape tomatoes, quartered
- 1 seedless cucumber, peeled and chopped
- In a medium saucepan, heat 1 tablespoon of the olive oil and sauté the minced garlic for about 30 seconds, until just barely golden. Add the Israeli couscous and cook, stirring, about 1 minute. Add the broth and bring to a boil. Cover and cook over low heat until the couscous is tender and the liquid is absorbed, about 10 minutes.
- In a large bowl, whisk together the lemon juice and the remaining 2 tablespoons of olive oil. Season with salt and pepper and stir in the couscous. Refrigerate until it reaches room temperature.
- Add the parsley, mint, chives, tomatoes and cucumber to the couscous and toss well. Season with sea salt and pepper.
**I originally got the idea for using Israeli couscous here.