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1. Recipes

Fresh Italian parsley salad recipe

By Silvana Franco

Serving instructions

1. Serves 6
2. Takes 15 minutes to make, plus cooling
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
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Italian parsley is another name for flatleaf parsley; the main ingredient is actually couscous.

Ingredients

1. 50g couscous
2. 2 sun-dried tomatoes, finely chopped
3. 2 tbsp olive oil
4. Grated zest and juice of 1 lemon
5. 25g black olives, pitted and finely chopped
6. 50g fresh flatleaf parsley leaves

Method

1. 1. Put the couscous and tomatoes in a large heatproof bowl and pour over 50ml boiling water. Leave to cool.
2. 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.

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