Israeli Couscous Tabbouleh Salad Food

ISRAELI COUSCOUS TABBOULEH SALAD

Steps:

• In a saucepan combine the broth, water, 1/4 cup lemon juice and 1 ½ teaspoons salt, bring the mixture to a boil, and stir in the couscous. Cover the pan, and let the couscous simmer for 10 minutes. Fluff the couscous with a fork and let it cool in the pan.
• In a large bowl stir together the cucumber, tomatoes, scallion, olive oil, remaining 1/4 cup lemon juice, and remaining 1 teaspoon salt and let the mixture stand for 15 minutes. Add the couscous, parsley, and mint, stir the salad well, and chill it, covered, for 1 hour.
• The salad may be made 2 days in advance and kept covered and chilled. Serve the salad garnished with mint sprigs.

ISRAELI COUSCOUS TABOULI

Steps:

• Bring a medium-size saucepan of salted water to a boil over medium heat. Add the couscous and cook until al dente, 7 to 8 minutes. Drain the couscous and set aside to cool. Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette. Season with salt and pepper to taste.
• In a large serving bowl, mix together the couscous, parsley, cilantro, mint, tomatoes, and scallions. Toss with the vinaigrette and season to taste. Allow it to sit for at least a half hour so the flavors can marry.

ISRAELI COUSCOUS SALAD, TABBOULEH-STYLE

Steps:

• 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.
• Add 2 3/4 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.
• 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.