Couscous Tabbouleh Salad

This is the salad that converts people who think they don't like tabbouleh. Israeli couscous gives it a heartier, more satisfying texture than the traditional bulgur version, and the dressing — Milanese Gremolata Olive Oil and Lemongrass Mint White Balsamic — brings a bright, herbal complexity that makes every forkful interesting. It gets better the longer it sits, keeps for a week in the refrigerator, and travels beautifully to any gathering.

Couscous Tabbouleh Salad
Serves 4

Salad Ingredients:

• 1½ cups chicken or vegetable stock

• 1 cup Israeli couscous

• ½ small red onion, finely chopped

• 1 Roma tomato, finely chopped

• 2 cups curly parsley, roughly chopped

• ½ cup fresh mint, roughly chopped

• Juice of 1 lemon

Dressing Ingredients:

• Zest of 1 lemon

• 2 cloves garlic, minced

• ½ cup Milanese Gremolata Infused Olive Oil

• ½ cup Lemongrass Mint White Balsamic

• Salt and pepper to taste

Instructions:

1. Bring stock to a boil in a medium saucepan. Add couscous, remove from heat, cover, and let stand 15–20 minutes until all stock is absorbed. Fluff with a fork and spread on a baking sheet or plate to cool to room temperature.

2. In a large serving bowl, combine cooled couscous, red onion, tomato, parsley, mint, and lemon juice. Toss well.

3. In a separate small bowl, whisk together lemon zest, garlic, olive oil, and balsamic. Season with salt and pepper.

4. Drizzle dressing over the salad and toss to combine. Refrigerate for at least 30 minutes before serving to let the flavors meld. Keeps refrigerated for up to 1 week.

Serve It With: This salad pairs beautifully alongside our Milanese Gremolata Rack of Lamb or Grilled Lamb Chops — the olive oil in both recipes creates a lovely through-line on the plate. Also wonderful as a standalone lunch with warm pita and hummus.