Couscous Salad with Parsley, 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.

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 |

 
 

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 originally appeared in Growing Perennial Foods, a field guide to growing, harvesting, and cooking with perennials. On sale now.