Add couscous, cucumber, tomatoes, parsley, and mint; season with salt, pepper, and more lemon juice, if desired, and toss to combine. This Israeli Couscous Tabbouleh Salad would be perfect served alongside some grilled lamb, or you could even just make a batch of it and have it as a grab-and-go weekday lunch. It will probably be the highlight of your workday. It’s perfect to make ahead because the veggies don’t get soggy. Some times I use couscous instead of the cracked wheat normally called for in tabbouleh, it makes for a lighter salad. Tabbouleh is one of my favorite salads, we eat it all summer long. Normally, tabbouleh has mint in it, but I'm not so crazy about the addition, so I've made it … Try packing it alongside some hummus and pitas.

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