Couscous Tabouli
 
Prep time
Cook time
Total time
 
Author:
Serves: 1.5 cups
Ingredients
  • 1 cup cooked Israeli pearled couscous, fluffed & cooled
  • ½ cup finely diced tomatoes, seeds removed*
  • ¼ cup finely diced cucumbers
  • ¼ cup crumbled feta cheese
  • 2 tablespoons quality olive oil
  • 2-3 tablespoons fresh lemon juice
  • ¼ cup chopped fresh dill
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. In a small bowl, whisk together the olive oil, 2 tablespoons lemon juice, dill, salt and pepper.
  2. In a medium bowl gently toss together the cous cous, tomatoes and cucumbers.
  3. Pour the olive oil & lemon juice mixture over the couscous and stir to combine.
  4. Gently fold in the feta and season with additional salt and pepper to taste. If you prefer a more lemon-y tabouli, add more lemon juice, a teaspoon at a time.
Notes
*I prefer to use cherry or grape tomatoes because they're sweeter
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/ultimate-mezze-platter/