Cooking with Parsley: Couscous Salad

This herb is more than just a frill.

By Cornelia Carlson
June/July 1996
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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

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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.

• 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, Cooking with Parsley.


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