Couscous Salad with Parsley, Veggies, and Kalamata Olives
| 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.
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.
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