Moroccan Cilantro Tabbouleh with Couscous
This Moroccan-style tabbouleh is a delightfully refreshing salad to go with your next meal!
Servings: 5
Ingredients
Salad:
- 200 g medium couscous (1 cup)
- 250 ml boiling water (1 cup)
- ¼ tsp salt
- ½ tbsp olive oil
- 50 g cilantro leaves and tender stems
- 50 g curly parsley leaves only
- 10 g mint leaves only
- 100 g cherry tomatoes (3.5 oz)
- 2 tbsp chopped scallions
Dressing:
- 4 ½ tbsp lemon juice
- ¾ tsp salt
- Black pepper to taste
- 4 tbsp olive oil
Instructions
- Make the couscous: Place the dry couscous in a medium bowl. Mix the ¼ tsp salt and ½ tbsp oil into the boiling (or near-boiling) water and pour over the couscous. Cover the bowl tightly and let sit 6 minutes (or according to package directions).
- Chop: Meanwhile, chop the herbs and tomatoes finely. It is especially important to chop the parsley finely to ensure the best texture. Thinly slice the scallions.
- Make the dressing: Mix the lemon juice, ¾ tsp salt, and black pepper in a small bowl, then whisk in the olive oil.
- Mix everything together: Add the herbs and vegetables to the couscous. Then, pour the dressing over and mix well.