The Perfect Parsley Salad With Tomatoes And Couscous

Parsley salad shines with such an unusual abundance of nutrients and trace elements that it can easily absorb it with a dietary supplement. It contains also large amounts of chlorophyll, which makes it able to purify the blood, to promote the blood formation and to support the liver and kidneys in their detoxification.

Ingredients For 2 Servings For The Parsley Salad

100 g couscous

3 medium-sized tomatoes

1 bunch of spring onions

1 large bunch of smooth parsley – finely chopped

Some fresh mint leaves

3 tablespoons olive oil

Half a lemon

Crystal salt

Black pepper

parsley salad

Preparation Of The Parsley Salad Recipe

Briefly rinse the couscous, drain and rinse in water and place it in a larger container. Cover with water and allow to swell for about an hour; always unbound water should be in the vessel. The couscous should then be soft, but still grainy.

In the meantime, wash the spring onions and cut only the green part into fine rings; use the white onions otherwise. Also wash the tomatoes, free from the stalks, core and cut into small cubes.

Put everything together with all other ingredients in a bowl and mix loosely. Season with salt and pepper, pass the parsley salad again and let it sit in the fridge for about half an hour.

The Perfect Parsley Salad With Tomatoes And Couscous

Parsley salad shines with such an unusual abundance of nutrients and trace elements that it can easily absorb it with a dietary supplement. It contains also large amounts of chlorophyll, which makes it able to purify the blood, to promote the blood formation and to support the liver and kidneys in their detoxification.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: Parsley salad, parsley salad calories, parsley salad recipe
Servings: 2 people
Author: ece ece

Ingredients

  • 100 g couscous
  • 3 medium-sized tomatoes
  • 1 bunch of spring onions
  • 1 large bunch of smooth parsley - finely chopped
  • Some fresh mint leaves
  • 3 tablespoons olive oil
  • Half a lemon
  • Crystal salt
  • Black pepper

Instructions

  • Briefly rinse the couscous, drain and rinse in water and place it in a larger container
    Cover with water and allow to swell for about an hour; always unbound water should be in the vessel
    The couscous should then be soft, but still grainy
    In the meantime, wash the spring onions and cut only the green part into fine rings; use the white onions otherwise
    Also wash the tomatoes, free from the stalks, core and cut into small cubes
    Put everything together with all other ingredients in a bowl and mix loosely
    Season with salt and pepper, pass the parsley salad again and let it sit in the fridge for about half an hour
    parsley salad recipe - chickensaladrecipe.net

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