Fresh Italian parsley salad
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Easy
- September 2005
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Serves 6
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Hands on time 15 mins, plus cooling
This is a delicious salad recipe made up of flatleaf parsley and couscous.
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Dairy-free recipes
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Vegetarian recipes
Nutrition: per serving
- Calories
- 71kcals
- Fat
- 5.3g (0.7g saturated)
- Protein
- 0.9g
- Carbohydrates
- 5.2g (0.3g sugars)
- Salt
- Trace salt
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Ingredients
- 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
Method
- Put the couscous and tomatoes in a large heatproof bowl and pour over 50ml boiling water. Leave to cool.
- Stir in the oil, lemon zest and juice, olives and some seasoning. Toss through the parsley to serve.
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delicious. tips
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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