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Extra Herby Tabouli Salad
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Photography by Olivia Hayo for Edible San Diego
Ingredients
- ¾ cup couscous
- 4 tablespoons, plus more to taste extra-virgin olive oil
- ½ cup lemon juice, plus more to taste
- 3 cups chopped green herbs (parsley, dill, mint, chives, cilantro)
- 1 pint cherry tomatoes, halved (or 2 diced tomatoes)
- 3 Persian cucumbers, halved lengthwise, cut into 1-inch pieces
- Salt
- Freshly cracked black pepper
Instructions
- Bring ½ cup of water to a boil in a medium pot. Remove from heat and immediately add couscous, olive oil, and lemon juice. Stir, cover, and let sit for 5 minutes.
- Transfer couscous to a large mixing bowl, breaking apart any clumps with a fork. Add chopped herbs, tomatoes, and cucumbers. Fold everything together. Season with salt and pepper to taste. Add extra olive oil and lemon juice for more moisture and acidity. Chill in the refrigerator for 15 minutes and serve alongside grilled vegetables, fish, or meat.
Olivia Hayo
Olivia Hayo is a chef, recipe developer, and photographer. She has a master’s in food culture, communications, and high-quality products from the University of Gastronomic Sciences in Italy and lived throughout the Mediterranean for six years. When she’s not creating recipes, you can still find her in the kitchen or at the farmers’ market. Follow her at @OliviaHayo on Instagram or visit oliviahayo.com to read more.
