mediterranean cous cous salad
Tastes like summer. Crisp. Clean. Bright.
This is a salad you won’t regret having on regular rotation.
Ingredients:
1 1/2 cup cous cous, cooked according to instructions and cooled
1/2 bunch fresh italian parsley, stems discarded
10 cherry tomatoes, quartered
3 persian cucumbers, peeled, quartered, and sliced
4 green onions, sliced, dark and light green parts
8 castelvetrano olives, minced
juice of 1 lemon
4 Tbsp evoo
1 tsp salt
Directions:
Combine all ingredients together in a bowl. I like to make this a couple of hours before serving. It makes the flavors meld together and become even more fresh and tasty.