Four-Herb Tabbouleh

Name: Four-Herb Tabbouleh
Ingredients: 1/4 cup plus 3 tablespoons extra-virgin olive oil; 2 cloves (large) garlic; 1 cup (6 ounces) Israeli couscous; 1 1/4 cups water; Salt; 3 tablespoons lemon juice, freshly squeezed; Freshly ground pepper; 2 cups tender flat-leaf parsley leaves; 1 cup lovage leaves or tender light-green celery leaves; 1/2 cup mint leaves; 1/4 cup chives, snipped; 1 jalapeno, halved, seeded and thinly sliced crosswise; 1 pint grape tomatoes, quartered; 1 seedless cucumber, peeled and finely diced

14 ingredients

3 steps

Ingredients

1/4 cup plus 3 tablespoons extra-virgin olive oil
2 cloves (large) garlic
1 cup (6 ounces) Israeli couscous
1 1/4 cups water
Salt
3 tablespoons lemon juice, freshly squeezed
Freshly ground pepper
2 cups tender flat-leaf parsley leaves
1 cup lovage leaves or tender light-green celery leaves
1/2 cup mint leaves
1/4 cup chives, snipped
1 jalapeno, halved, seeded and thinly sliced crosswise
1 pint grape tomatoes, quartered
1 seedless cucumber, peeled and finely diced

Directions

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, jalapeno, tomatoes and cucumber to the couscous and toss well. Season with salt and pepper and serve.