Food & Cooking Recipes Salad Recipes Toasted-Couscous Tabbouleh 3.2 (12) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Formula Z/S Servings: 4 In our version of tabbouleh, tender pearls of Israeli couscous replace bulghur wheat for a chewier texture. Fresh mint and parsley add vibrant flavor. Ingredients 1 medium red onion, peeled and cut into ¼-inch dice 2 cups water, plus more for soaking 8 ounces Israeli couscous 1 ½ teaspoons coarse salt Nonstick cooking spray ¼ cup roughly chopped fresh flat-leaf parsley ¼ cup roughly chopped fresh mint leaves 2 teaspoons extra-virgin olive oil 2 teaspoons freshly squeezed lemon juice Lemon wedges Directions Place red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain. Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all water has been absorbed and couscous is al dente, about 8 minutes. Remove from heat; let cool completely. In a large bowl, combine couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining 1/2 teaspoon salt. Serve, garnished with lemon wedges. Cook's Notes Toasting couscous in the pan before adding water imparts a nuttiness that complements the distinctive flavors of mint and parsley. The salad is delicious with toasted pita bread and shrimp. Rate it Print