Herby Couscous Salad with Veggies and Kalamata Olives
Inspired by traditional tabouli, this parsley-heavy couscous can be a stand-alone meal or a delicious side dish. I change out the veggies, depending on what’s in my garden.
| Time: 30 minutes | Yield: 4-6 Servings |
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.
Preparation:
1. In a large bowl, toss together couscous, cucumber, bell pepper, onion, olives, parsley, mint, salt, and pepper.
2. Drizzle olive oil and lemon juice over mixture and toss.
3. Adjust salt and pepper to taste.
Ingredients:
4 cups cooked Moroccan or Israeli couscous
1-2 small Persian cucumbers, chopped
½ cup roasted red bell pepper, chopped
⅓ - ½ cup chopped red onion
2-3 T Kalamata olives, chopped
½ - ¾ cup fresh parsley, chopped
1 – 2 T fresh mint, chopped
Salt and pepper to taste
2 ½ T olive oil
Juice of 1 lemon
This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, 34 perennial profiles, and a recipe for each one. The companion books is Growing Good Food: A citizen’s guide to backyard carbon farming, available for pre-order now.
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