Couscous-Parsley Salad

Name: Couscous-Parsley Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 heads Belgian endive, separated into leaves; 59 milliliters uncooked couscous; 2 Tbsps finely chopped fresh mint leaves; 2 Tbsps fresh lemon juice; 2 teaspoons olive oil; 59 milliliters finely chopped fresh Italian parsley; 0 teaspoons freshly ground pepper; 1 Tbsp pine nuts, toasted; 2 teaspoons diced preserved lemon; 1 teaspoons salt; 1 small tomato, seeded and diced; 59 milliliters hot water

Couscous-Parsley Salad is a vegan recipe with 4 servings. This side dish has 91 calories, 2g of protein, and 4g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have belgian endive, olive oil, preserved lemon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Combine couscous and 1/4 cup hot water in a bowl; let stand 5 minutes. Lightly stir lemon juice and next 7 ingredients into couscous mixture. Mound mixture in center of a serving platter. Top with tomato. Surround base of mound with endive leaves.

Ingredients you will need

Lemon Juice