Israeli Couscous Tabbouleh Recipes

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Israeli Couscous Tabouli image

Recipe From foodnetwork.com

Provided by Melissa d'Arabian : Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 9



Couscous Tabbouleh image

Recipe From epicurious.com

Categories     Salad     Tomato     Side     Quick & Easy     Low/No Sugar     Mint     Cucumber     Chill     Couscous     Parsley     Boil     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 10

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Dec 6, 2013 Ingredients 1/4 cup plus 3 tablespoons extra-virgin olive oil 2 large garlic cloves 1 cup Israeli couscous (6 ounces) 1 1/4 cups water …

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  • In a medium saucepan, heat 1 tablespoon of the olive oil with the garlic cloves and cook over moderate heat until the garlic is lightly browned in spots, about 2 minutes. Add the Israeli couscous and cook, stirring, until lightly browned, about 2 minutes. Add the water, season with salt and bring to a boil. Cover and cook over low heat until the couscous is tender and the water is absorbed, about 10 minutes.
  • Pick out the garlic cloves from the couscous and mash them to a paste. Transfer the garlic paste to a large bowl and whisk in the lemon juice and the remaining 1/4 cup plus 2 tablespoons of olive oil. Season with salt and pepper and stir in the couscous. Refrigerate for 10 minutes, just until no longer warm.
  • Add the parsley, lovage, mint, chives, jalapeño, tomatoes and cucumber to the couscous and toss well. Season with salt and pepper and serve.
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