Parsley: Couscous Salad

This herb is more than just a frill.

June/July 1996
By Cornelia Carlson 
06-96-040-PARSLEY2.jpg
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Parsley plays an important part in this delicious summer fare of French Lentils and Couscous Salad.
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Serves 2 to 4
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.

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  • 1½ cups couscous
  • 1 large tomato, chopped
  • 1 large garlic clove, mashed
  • Juice of ½to 1 lemon
  • 1/3 to ½ cup minced parsley
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • Freshly ground black pepper to taste
  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.
  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.

Cornelia Carlson, an inveterate herb gardener, has a Ph.D. in biochemistry. She is the author of The Practically Meatless Gourmet (Berkley, 1996) and a contributor to Nutrition Secrets of the Ancients (Prima, 1996).

Click here for the original article, Parsley.

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