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This refreshing and flavorful tabbouleh recipe swaps out traditional bulgur for pearl couscous, providing a delightful twist on a classic Mediterranean dish. The secret ingredient, Electric Za'atar, a handcrafted spice blend of sumac, toasted sesame seeds, kosher salt, thyme, marjoram, and oregano, adds a vibrant burst of flavor that complements the fresh herbs and vegetables. Enjoy this light and healthy salad as a side dish or a main course.
Let's get cooking, shall we?
Pearl Couscous Tabbouleh
Ingredients:
1/4 cup plus 3 tablespoons extra virgin olive oil
2 large garlic cloves
1 cup pearl couscous (6 ounces)
Kosher salt
1 1/4 cup water
3 tablespoons freshly squeezed lemon juice
2 bunches curly parsley, minced
1/2 medium red onion, finely minced
1 pint grape tomatoes, halved or quartered
2 Persian cucumbers, seeded and diced
1 tablespoon Electric Za'atar
Directions:
In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat until shimmering. Add the pearl couscous, the garlic cloves, and a generous pinch of salt and cook, stirring, until the couscous and garlic are lightly browned, about 2 minutes. Remove from the heat, add the water, and bring to a boil. Cover and cook over low heat until the couscous is tender and the water is absorbed, about 10 minutes. Transfer to a fine mesh colander and rinse under cold water to remove excess starch and cool down couscous. (Note: This step is NOT traditional, and I would never suggest doing this with any other pasta dish. I just hate gummy tabbouleh.) Allow couscous to drain completely.
Pick the garlic cloves out of the couscous and mash into a paste. Transfer the garlic paste to a large mixing bowl and whisk in the lemon juice and the remaining olive oil. Stir in the drained couscous, the parsley, the red onion, the tomatoes, the cucumbers, and the Electric Za'atar. Season to taste with additional salt and Electric Za'atar.
Make ahead: Make up to three days in advance. Stir before serving chilled or at room temperature.
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