Fresh Italian parsley salad

Published: 31 Aug 05
Updated: 18 Mar 24

Test kitchen approved

This is a delicious salad recipe made up of flatleaf parsley and couscous.

Serves 6
Hands on time 15 mins, plus cooling

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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.

Recipe from September 2005 Issue

Nutrition

Nutrition: per serving

Calories: 71kcals
Fat: 5.3g (0.7g saturated)
Protein: 0.9g
Carbohydrates: 5.2g (0.3g sugars)
Salt: Trace salt

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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