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.
Italian vegetarian recipes · Italian recipes
Fresh Italian parsley salad
This is a delicious salad recipe made up of flatleaf parsley and couscous.
Dairy-freeVeganVegetarian
Serves6
DifficultyEasy
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.
Nutrition
| Calories | 71kcals |
|---|---|
| Fat | 5.3g (0.7g saturated) |
| Protein | 0.9g |
| Carbohydrates | 5.2g (0.3g sugars) |
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