Shabbat Menu: Fish in Parchment Paper and Pear Tart

couscoustab

Israeli Couscous Tabbouleh

Ingredients:

1 cup Israeli couscous, cooked according to directions on package

2 lemons, juiced

1 bunch parsley, about 1 1/2 cups

4 cloves garlic

2 tomatoes

5 scallions

4 tbsp olive oil

1 tsp salt

1/2 tsp pepper

Instructions:

1. In a medium bowl, combine the cooked Israeli couscous with half of the lemon juice.

2. Meanwhile, finely chop parsley, garlic, tomatoes, and scallions. Combine in a large bowl. Add olive oil, remaining lemon juice, salt and pepper.

3. Add to vegetables and mix until evenly incorporated. Serve immediately!

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