This lemon & parsley couscous salad very nearly became the salad that killed the chickens.
I was in the kitchen, minding my own business when suddenly I saw that the chickens had got out and were on the lawn. And Sage, previous chicken killer, was sitting riiiight in amongst them. Panic stations!! Luckily, Sage didn’t have her troublesome sidekick Tilly with her – she was in isolation because she had been spayed so was on ordered bed rest, so our super well behaved (cough) Sagey just sat there hanging out with her new friends and padded along next to me as I herded the chooks back to safety. YAY Sage!! Proud/relieved puppy parent moment!
But I really want to tell you about this salad. Actually, I want to invite you around for a spring picnic and eat this salad with you. Because food loving friends, it’s time. Time to say see ya to cosy comfort food and say hey to fast, fresh, spring salads!! Because the countdown to bikini weather is on and winter has some explaining to do, am I right?
We are all about light and fresh spring flavours today – lemon & parsley added to my favourite salad base – couscous! Or as Josh, the king of dad jokes likes to call it – the food so nice they named it twice!
My favourite thing about couscous is that it requires zero cooking. Pour it into a bowl, add boiling water and let it sit for 5 minutes and then fluff it up with a fork – so easy! And it’s one of those foods that is super satisfying without leaving you feeling really full. Perfect for spring!
Finely chopped fresh parsley from your garden if you are like me and that is your pride & joy aka the only thing that will grow in the garden at this time of year and lemons too because you are the proud owner of the tree that keeps on giving and you have yourself a fab lemon & parsley couscous salad. A little bit of olive oil and a sprinkle of salt & pepper complete the package and the salad is ready in 15 minutes.
Spring perfection! And if you keep it in the fridge for a few days, add a little extra lemon juice before serving – the couscous soaks it all up pretty quickly!
- 1 cup uncooked couscous about 2 cups cooked
- 1 cup packed fresh parsley leaves curly or italian
- Juice of 2 lemons - about 1/2 cup
- 2 TBSP olive oil
- Salt & pepper
- Cook the couscous according to package directions. I pour 1 cup of boiling water over, stir it and leave it to sit for 5 minutes before fluffing up with a fork.
- Finely chop the parsley and add to the couscous along with the lemon juice and olive oil and stir to combine.
- Season with salt & pepper and serve immediately or store in the fridge in an airtight container for a few days.