Inside Pepper's

This is my go to salad for those nights where it just too hot to cook! Pairs great with anything from BBQ chicken to a nice piece of fish from our meat department, or on top of a piece of naan bread with some hummus. Made with fresh, LOCAL Glanford Greenhouse tomatoes, Vancouver Island cucumbers, and BC fresh parsley, this salad is jam packed full of nutrients. Did I mention that it's even better the next day?!

Ingredients:

• 1cup (cooked) organic low sodium couscous (can substitute with Israeli couscous, quinoa, or bulgar)
• 1/4 cup olive oil
• 2 large tomatoes, finely chopped (can use beefsteak, romas, or on the vine)
• 1 long english cucumber, seeded and finely chopped
• 2 large lemons, zest and juice.
• 1 large bunch of curly parsley, roughly chopped.
• 1/2 medium red onion, finely chopped (optional)
• Salt and pepper to taste.

Directions:

1. Cook couscous according to box instructions. Set aside and let cool.
2. In a large mixing bowl, combine remaining ingredients. 
3. Once cool, add the couscous and mix. 
4. Cover and refrigerate for 1 hour, allowing the parsley to tenderize.

It really doesn't get any easier than that! Enjoy!

Written by:

Rachel Schneider, Assistant produce manager.