Parsley and Tomato Couscous Salad

Lea Hogg's Blog

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It is very humid here and vegetables need to be prepared within two days that they are purchased as they do start to wilt away. I had lots of flat leaf parsley this morning and with every intention of making tabouleh i found we had no Bulgar in the store cupboard. Instead I made this couscous salad and served it with local black peppered cheeses and it made a great light lunch.

You will need:

200g Couscous or as require
Boiling water as per instructions on the couscous packet less 20%
Parsley, I used a large quantity but use as much or as little as you wish.
Juice of half a Lemon
Fresh Mint, a few sprigs
Dried mint, 1/4 teaspoon
6 tomatoes, chopped, skin on
1 clove grated or minced garlic
Sea Salt and freshly ground pepper
Generous drizzle of good olive oil

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