Serves 6

Fresh Italian parsley salad recipe

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Takes 15 minutes to make, plus cooling

50g couscous
2 sun-dried tomatoes, finely chopped
2 tbsp olive oil
Grated zest and juice of 1 lemon
25g black olives, pitted and finely chopped
50g fresh flatleaf parsley leaves


1. Put the couscous and tomatoes in a large heatproof bowl and pour over 50ml boiling water. Leave to cool.
2. Stir in the oil, lemon zest and juice, olives and some seasoning. Toss through the parsley to serve.

Nutritional info
Per serving: 71kcals, 5.3g fat (0.7g saturated), 0.9g protein, 5.2g carbs, 0.3g sugar, trace salt
Chef's tip
To prepare ahead, make the couscous and tomato dressing early on in the day but don’t mix in the fresh parsley. Put into a bowl with the parsley leaves on top, then cover and chill. Bring back to room temperature, then simply toss the parsley through to serve.
Fresh Italian parsley salad recipe
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