I named this dish couscous with parsley, but in reality, it consists of many more ingredients. I loved it! It is a quick and easy dish to prepare, and you can enjoy it hot, warm, or cold. In short, a recipe that can be seen as an excellent alternative to the more classic rice salad.
Other ideas with couscous:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 169.25 (Kcal)
- Carbohydrates 23.84 (g) of which sugars 2.65 (g)
- Proteins 3.48 (g)
- Fat 6.97 (g) of which saturated 2.07 (g)of which unsaturated 0.85 (g)
- Fibers 2.50 (g)
- Sodium 218.46 (mg)
Indicative values for a portion of 184 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Couscous with Parsley
In this recipe, I used red and yellow cherry tomatoes. If you can’t find the latter, you can easily use only red cherry tomatoes.
- 2 cups cooked couscous
- 1 red onion
- 3.5 oz red cherry tomatoes
- 3.5 oz yellow cherry tomatoes
- 1 bunch parsley
- butter (a pat)
- extra virgin olive oil
- salt
- black pepper
Tools
- 2 Pans
Preparation of the Couscous with Parsley
Peel the onion, wash it, and cut it into thin rings with a knife.
Wash the cherry tomatoes, pat them dry with kitchen paper, and cut them into quarters.
In a large pan, heat a couple of tablespoons of oil before adding the onion. Let it soften over medium heat for about five minutes.
Then add the cherry tomatoes, season with salt and pepper to taste, and continue cooking for another five minutes, stirring often.
Finally, turn off the heat and add plenty of chopped parsley for flavor.
Meanwhile, rehydrate the couscous following the instructions on the package. I put 1 cup of water in another pan, added salt, a tablespoon of oil, and brought it to a boil. Then I added the couscous and turned off the heat. I let it absorb the water for about 3 to 4 minutes, fluffing it with a wooden spoon or fork. Then I added a pat of butter, turned the heat back on, and finished cooking over very low heat for another 3 to 4 minutes, stirring occasionally.
Once ready, transfer it to the pan with the sauce and mix well to combine all the ingredients.
The couscous with parsley is ready to be enjoyed. Alternatively, you can put it in the fridge and eat it cold. Enjoy! Paola
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