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.