Yes, it’s inspired by the #tabouleh/ tabbouleh/tabbouli salad.
So it happens that I love parsley but I’m not very good friends with couscous….yet.
You can make this with quinoa instead of couscous or bulgur wheat, but I was looking for a very simple salad to go with my https://pickthecook.wordpress.com/2014/02/06/baked-sunny-side-up-avocado/.
2 cups chopped parsley
1 large riped tomato
1/2 red onion
2 tbs lemon juice (or less if you don’t like sour)
pink salt & pepper
1/2 tbs dried mint (or fresh mint)
2 tbs olive oil
Chop the tomato and the onion as thin as you can and combine them with the parsley.
Make a vinaigrette combining the olive oil with the lemon juice, salt &pepper and mint in a jar.
Add the vinaigrette to the salad and by now your egg is ready as well.