Couscous Salad with Mint, Parsley, and Tomatoes

from Wendy Dion and Dan Walker/ The Yoga Lodge
by Patricia Wells

(The couscous is quick to make, however, for wheat/gluten allergy use quinoa or a mixture of quinoa and rice. The fresh herbs are the highlight of the dish. We have a short season for tomatoes. Experiment with other veggies such as carrots, chard, kale, summer squash.

1 cup couscous

1 teaspoon salt

1 tablespoon extra-virgin olive oil

1 1/3 cups water

5 tablespoons fresh lemon juice

2 cups loosely packed fresh parsly leaves, finely minced

4 cups loosely packed fresh mint leaves, finely minced

4 medium tomatoes, cored, seeded, and chopped (Patricia peels them too)

In a large shallow bowl, combine the couscous and salt. Toss with a fork to blend. Add the oil and fluff until the grains are evenly separated and coated with oil. Add the water and continue to fluff. Set aside, occasionally fluff until all the liquid is absorbed, about 10 minutes. Add the lemon juice, parsley, mint, and tomatoes and toss to blend. Taste for seasoning.

8 servings


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