Yield: 4 servings
Time: 20 minutes
Ingredients
1 cup instant couscous or fine grained bulgar
1 1/2 cups water
1/4 cup olive oil
1 celery stalk, washed, leaves removed, finely chopped
1 scallion, washed, ends trimmed, finely chopped
5 Italian parsley sprigs, leaves removed, washed, finely chopped
Sea salt and pepper
Method
Boil
the water. Put the couscous or bulgar into a bowl, add the water, stir,
drizzle with 1 tablespoon olive oil, cover with plastic wrap for 10
minutes.
Using a fork, fluff the couscous or bulgar, add the
rest of the olive oil, season with sea salt and pepper to taste, toss
with the celery, scallion, and parsley.
Serve at room temperature as a salad or a side dish.
Variations:
Add chopped raw tomatoes
Add Iranian cucumbers, washed, peeled, finely chopped
Add 1/4 cup finely chopped yellow onion
Add currants