This salad is a result of wanting something very cool, very light, very healthy, very filling , less oily, and not Indian!
Ta daa ! couscous salad it is!
Of course, I am not the founder of this recipe. This is an inspired recipe from various sources like food network, the food blogosphere, the Whole foods store and cooking websites. So many thanks to all these sources.
The final recipe and the dressing has been adapted to my taste.
What we need:
1/4 cup of Couscous
1/2 a cup of finely chopped parsley ( I have used both the flat leaf and the curly parsley)
1 Finely chopped onion
1 finely chopped cucumber( this depends on the size of the cucumber)
1 Finely chopped tomato
For the dressing:
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tsp ground black pepper
1 tsp red pepper flakes
1 tbsp vinegar. ( I have used white vinegar)
salt to taste
Wash and cook the couscous and set aside to cool.
In a large bowl combine all the freshly chopped veggies. once the couscous is cooled, give it a nice fluff with a fork. add it to the bowl of veggies. Finally add the dressing and mix. refrigerate and serve chilled.
You will love the juicy, tangy vinaigrette and the fresh aroma of the parsley!