Israeli Couscous Tabbouleh Salad

Haley Isaf, Macadam Foodie

Ingredients

  • 1 1/2 cups Israeli couscous
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons (or more) fresh lemon juice
  • 1 English cucumber, unpeeled, seeded, chopped
  • 2 cups cherry tomatoes, halved
  • 6 radishes, sliced
  • 4 scallions, thinly chopped
  • 1/2 cup pistachios, roughly chopped
  • 4 tablespoons roughly chopped fresh flat-leaf parsley
  • 3 tablespoons roughly chopped fresh mint
  • 1 cup crumbled feta
  • Kosher salt, freshly ground pepper

Preparation

Cook couscous according to package directions; drain.

Rinse with cold water to cool it down and drain well.

Whisk oil, and 2 tablespoons lemon juice in a large bowl.

Add couscous, cucumber, tomatoes, radishes, scallions, pistachios, parsley, and mint; taste and season with salt, pepper, and more lemon juice, if desired, and toss to combine.

Top with crumbled feta cheese and serve chilled. Yum!