Ingredients
- 4-6 bundles of parsley finely chopped
- ½ bundle mint leaves finely chopped
- 1 purple onion finely diced
- 8-10 small tomatoes cubed
- ½ cup fresh lemon juice
- ½ cup extra virgin olive oil
- 1 tbsp pomegranate molasses optional
- 1 cup cous cous
- 1 ¼ cups water
- salt to taste
Instructions
- Bring water to a simmer in a pot.
- Add a pinch of salt to taste then add cous cous.
- Cover then allow to cook for 7 minutes. Fluff cous cous then set aside to cool.
- Combine dry ingredients in a large bowl.
- Add lemon juice, olive oil and pomegranate molasses then combine well.
- Allow salad to "marinate"/"cousoumeh" for approximately 1 hour before enjoying. The longer it sits the better it tastes :)
Video
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