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Four-Herb Tabbouleh Recipe
© Ryan Liebe

Four-Herb Tabbouleh

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This delightful tabbouleh, which uses Israeli couscous in place of bulgur, follows the Lebanese tradition of including more herbs than grain. Grace Parisi adds both parsley and lovage, which has a light, bright flavor similar to celery leaves.

  1. 1/4 cup plus 3 tablespoons extra-virgin olive oil
  2. 2 large garlic cloves
  3. 1 cup Israeli couscous (6 ounces)
  4. 1 1/4 cups water
  5. Salt
  6. 3 tablespoons freshly squeezed lemon juice
  7. Freshly ground pepper
  8. 2 cups tender flat-leaf parsley leaves
  9. 1 cup lovage leaves or tender light-green celery leaves
  10. 1/2 cup mint leaves
  11. 1/4 cup snipped chives
  12. 1 jalapeño—halved, seeded and thinly sliced crosswise
  13. 1 pint grape tomatoes, quartered
  14. 1 seedless cucumber, peeled and finely diced
  1. In a medium saucepan, heat 1 tablespoon of the olive oil with the garlic cloves and cook over moderate heat until the garlic is lightly browned in spots, about 2 minutes. Add the Israeli couscous and cook, stirring, until lightly browned, about 2 minutes. Add the water, season with salt and bring to a boil. Cover and cook over low heat until the couscous is tender and the water is absorbed, about 10 minutes.
  2. Pick out the garlic cloves from the couscous and mash them to a paste. Transfer the garlic paste to a large bowl and whisk in the lemon juice and the remaining 1/4 cup plus 2 tablespoons of olive oil. Season with salt and pepper and stir in the couscous. Refrigerate for 10 minutes, just until no longer warm.
  3. Add the parsley, lovage, mint, chives, jalapeño, tomatoes and cucumber to the couscous and toss well. Season with salt and pepper and serve.


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