Ingredients

• 1 1/2 cups Israeli couscous
• 1 small shallot, finely chopped
• 1/2 cup extra-virgin olive oil
• 2 tablespoons (or more) fresh lemon juice
• 1 English hothouse cucumber, unpeeled, seeded, finely chopped
• 3 cups cherry tomatoes, halved
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh mint
• Kosher salt, freshly ground pepper

Instructions

1. Cook couscous according to package directions; drain. Rinse with cold water and drain well.
2. Whisk shallot, oil, and 2 tablespoons lemon juice in a large bowl. Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and more lemon juice, if desired, and toss to combine.
3. DO AHEAD: Israeli Couscous Tabbouleh can be made 1 day ahead (omit herbs). Cover and chill. Fold in herbs just before serving.