Amy's Israeli Tabouli Salad Recipe
- 2 cups Israeli pearl couscous*
- 3 Tbsp. olive oil
- Zest and juice of 1 lemon
- 2 cups water
- 3 cups chopped fresh Italian parsley
- 2 cups diced cucumber
- 2 cups diced tomato
- 1 cup diced red onion
- 1 Tbsp. Spearmint
- 1/2 tsp. Fine White Sarawak Pepper
- 1/4 tsp. Fine Pink Himalayan Sea Salt
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*Traditionally tabouli is made with bulgur grain (or no grain). However, the large Israeli pearl couscous looks beautiful and is larger in size. Feel free to substitute pearl couscous with bulgur or smaller couscous.
In a medium saucepan or deep skillet, toast couscous in oil over medium-high heat for a few min. until the pearls are lightly browned. Add water and bring to a boil. Reduce to a simmer, cover, and cook for about 10 min. until soft. Drain and set couscous in the refrigerator to cool. Once cool, fold in all remaining ingredients and season with white pepper and sea salt to taste.
Amy Balto, Savory Spice—Sellwood/Portland, OR
Israeli Tabouli Salad recipe with Israeli pearl couscous, fresh and dried herbs, tomato, cucumber, red onion, and lemon juice. This refreshing vegetarian salad is perfect for spring and summer parties!