Tri-Color Couscous Salad with parsley, tomatoes & chickpeas

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Parsley is often utilized as a quick garnish, but in this dish it really has a chance to show its potential. I was just given a big bushel of the vibrant green herb and wanted to create recipes where I could put it to good use.  It was a beautiful component in yesterday’s linguine with roasted garlic and burrata cheese, and today it shines in this tabbouleh inspired couscous salad.

The parsley adds a fresh brightness and plays well with the sweet garden-picked tomato, and slightly crunchy chickpeas. The tri-color couscous is modestly dressed with extra virgin olive oil, lime juice, salt, onion powder, and a sprinkle of pepper which offers a mild undertone of heat. A delicious light lunch or dinner side dish ready in under ten minutes!

Ingredients:

2 cups tri-color couscous with sundried tomato and spinach

1 1/2 cups fresh parsley, stems torn off

1 large tomato, diced

1/2 cup chickpeas, rinsed and drained

3 tablespoons Pure Mountain Olive Oil’s California Mission Extra Virgin Olive Oil

3 tablespoons lime juice

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon onion powder

Instructions:

Boil couscous according to directions and allow to cool.

Stir in tomatoes, parsley and chick peas.

Whisk together olive oil, lime juice, onion powder, salt and pepper.

Pour dressing over salad and mix to incorporate.

Eat and enjoy parsley’s starring role!

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