Israeli Couscous and Parsley Salad

I implore you to REALLY thoroughly wash the parsley for this salad because only a very inexperienced numskull would just give it a cursory rinse and then crunch on grit during dinner… This recipe is loosely adapted from Jerusalem.

For the dressing:
4 T freshly squeezed lemon juice
4 T extra-virgin olive oil
1/2 t honey
1/2 t ground coriander
1/2 t cumin
1/2 t salt
1/2 t za’atar
2 cloves garlic, pressed
Mix everything with a little whisk

For the salad:
3/4 cup uncooked Israeli couscous (I used Trader Joe’s Harvest Grains Blend which has Israeli couscous, orzo, red quinoa, and baby garbanzo beans for a little variety)
2 bunches Italian flat leaf parsley, very well washed and very finely chopped
crumbled feta (maybe 1/4 cup or so- whatever you like)

Cook the couscous kind-of according to package directions- you don’t have to put the oil in it or use broth; just make sure to salt the water first.  I actually just cooked it in a pan full of water for the time stated on the package and drained it.  Let it come to room temp. in the sieve or spread it out on a cookie sheet to air dry and cool a bit. Mix the couscous, dressing and parsley and top with the feta.  Salt and pepper to your liking. This has a lively bite and goes well with Middle Eastern style kebabs or grilled meats.

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