Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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This is always a refreshing dish, from yelleena !

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I was in the mood for something vegetarian for lunch that I used to make years ago. (for those that are unaware I am not vegetarian any more but was for a good 5 years so I'm quite accomplished at multiple styles)

This is a good one for a huge range whether you’re a raw foodist, vegetarian, vegan, omnivore or carnivore. It’s full of flavour and healthy too. Great served as a warm salad, cold salad or side dish and goes with a wide variety of main dishes.


Couscous Parsley Salad

Ingredients

200g Couscous (prepared as per packed instructions)
A Big Bunch of fresh Parsley
1 Medium Tomato
1 clove of garlic
2 tsp Salt and Pepper to taste (I use a grinder with pepper, mustard seed and a little rock salt)
1 tsp sugar
1 tsp lemon juice
1 tbsp Lemon Pepper seasoning
1 tbsp Butter or margarine (If vegan, I suggest use sunflower oil or an alternative of your choice)

Note: I recommend using a food processor for the best results but fine chopping works well.

Method

1. Finely chop (or use a food processor) parsley, tomato and garlic
2. Mix in lemon juice, salt, pepper and sugar and set aside
3. Make your couscous in your chosen fashion or boxed directions
4. Fluff the couscous with a fork, stir in butter and then stir through the parsley mix. The heat of the couscous helps release the flavours through the salad.
5. Lastly add Lemon Pepper seasoning to your personal taste as it can be a bit strong
6. Serve on its own warm with some fresh cut up tomatoes and cucumber as I did or as a side dish to accompany whatever protein you like. Can be served hot, warm or cold.

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Couscous

There are many ways of preparing couscous; soaking, microwave, steaming and boiling. All the methods can be easily found online or on the packaging of the couscous.

What method do I, Yelleena, use?

90% of the time I use a soaking method as it reduces damage to the grains.
My couscous comes in small 100g bags that permit water to pass through. I sit two bags of the couscous into a heat proof container (something that can take boiling water), add 1-2 cups boiling water (enough to cover the couscous) and cover with a firm lid (or plate) to keep the heat in. Let it sit for 5-10 minutes. When the bag has puffed up and grains swollen I drain the water away, split the bags open into a holding bowl then prep for my salad.

I don’t use salt in this process but you can add a teaspoon full if you desire before adding boiling water.

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Yellena also mentions: "I like it with cut up, 2 year old, home brined black olives.

Grated carrot, peas and corn work well as does almost any salad range. I've made one that had raw grated carrot, grated parsnip and grated beetroot in it that came out delicious.

Its best to use this as a carbohydrate base then add the salad or even hot veg over the top or to one side.

I agree and thought about swapping the parsley out for basil. I have done a basil version and it works but not as well, there's something about it that misses the mark. Mint is another version but it needs to be cut with another fresh herb as it doesn't work well on its own.

What is great about this is you can add mint, onion, celery or anything and when its to be served cold add grated cheese or even bacon pieces for the non vegetarians. Its wonderfully changeable.

Couscous can be replaced with Bulgar wheat (known as bourghul in Australia which is cracked wheat) or Quinoa. Even a rice version works.

Its more along the lines of a Mediterranean base like tabouli which has masses of parsley with only a little bulgar wheat where as this is the reverse in that the parsley is toned down. Personally I like the couscous more than the bulgar.
*hugs*

ps: a sprinkle of toasted pine nuts over the top is delish."