This bright & beautiful dish was inspired by a recipe for “Parsleyed Israeli Couscous” in the April/May issue of Vegetarian Times. This salad makes the most of parsley & green onions, & works well with any large chewy grain such as couscous, spelt, farro, or wheat berries.
For my creation, I substituted the grain portion with Trader Joe’s Harvest Grains Blend: Israeli Couscous, Orzo, Baby Garbanzo Beans & Red Quinoa. For the herbs, I used a combination of parsley (from my friend Shelly’s garden), & fresh basil that I just planted in my patio herb garden.
- 1 cup TJ’s Harvest Grains Blend
- 1 small English cucumber, diced (1 cup)
- 4 green onions, finely chopped (1/2 cup)
- ½ cup finely chopped fresh parsley
- ½ cup finely chopped fresh basil
- ¼ cup fresh lemon juice
- 2 Tbsp. extra virgin olive oil
- Cook grains according to package directions. Set aside.
- Transfer grains to a large bowl, & stir in remaining ingredients. Season with salt & pepper & fresh lemon zest. Let stand at least 30 minutes before serving.
I love the chewy texture of the blended grains with the crunchy cucumber, & fresh herbs (especially basil!) are always pleasing to my palate! This is perfect light fare for a warm spring evening, & lovely with a crisp glass of Pinot Gris! Cheers!