*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.


6 servings

Thanks To

Amy Balto, Savory Spice—Sellwood/Portland, OR

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Savory Spice Shop Ingredients
Mint Leaves, Spearmint, Organic 1 oz bag $3.45
Pepper, White, Sarawak: Fine 1 oz bag $3.55
Sea Salt, Himalayan Pink, Fine 2 oz bag $2.85



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