Cooking with Parsley: Couscous Salad

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Parsley plays an important part in this delicious summer fare of French Lentils and Couscous Salad.

<em>Serves 2 to 4</em>
<p>Cold couscous, green with parsley, is as common in North Africa (and French delicatessens) as tabbouleh is in the Near East. Both make great summer dishes.</p>
<p>• 1½ cups couscous<br />
• 1 large tomato, chopped<br />
• 1 large garlic clove, mashed<br />
• Juice of ½to 1 lemon<br />
<sub>• 1/3</sub>
</sup> to ½ cup minced parsley<br />
• 2 tablespoons extra-virgin olive oil<br />
• ¼ teaspoon salt<br />
• Freshly ground black pepper to taste</p>
<p>1. Place the couscous in a glass or pottery bowl and fill it with water. Let the couscous soak 3 to 5 minutes and immediately drain off all the water.</p>
<p>2. Add the remaining ingredients to the couscous and mix gently with a fork. Refrigerate for at least 2 hours to let the grain absorb the dressing before serving.</p>
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<em>Cornelia Carlson, an inveterate herb gardener, has a Ph.D. in biochemistry. She is the author of</em> The Practically Meatless Gourmet <em>(Berkley, 1996) and a contributor to</em> Nutrition Secrets of the Ancients<em> (Prima, 1996).</em>
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