In our version of tabbouleh, tender pearls of Israeli couscous replace bulghur wheat for a chewier texture. Fresh mint and parsley add vibrant flavor. The salad is delicious with toasted pita bread and shrimp. Toasting couscous in the pan before adding water imparts a nuttiness that complements the distinctive flavors of mint and parsley.
Martha Stewart Living, May 2002
- 1 medium red onion, peeled and cut into 1/4-inch dice
- 2 cups water, plus more for soaking
- 8 ounces Israeli couscous
- 1 1/2 teaspoons coarse salt
- Nonstick cooking spray
- 1/4 cup roughly chopped fresh flat-leaf parsley
- 1/4 cup roughly chopped fresh mint leaves
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons freshly squeezed lemon juice
- Lemon wedges
- Place red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain.
- Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all water has been absorbed and couscous is al dente, about 8 minutes. Remove from heat; let cool completely.
- In a large bowl, combine couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining 1/2 teaspoon salt. Serve, garnished with lemon wedges.
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