Endometriosis diet recipe: parsley salad with couscous

In keeping with Endoblog's recipes, here's another healthy, quick, delicious recipe that's endometriosis diet-compatible.

Parsley salad with couscous

Ingredients:

25 dkg couscous, 7-8 small fresh cocktail tomatoes, 1 small snake cucumber, 1 bunch spring onions, 1 parsley seed, 5 tbsp organic or freshly squeezed lemon juice, 5 tbsp extra virgin olive oil, Himalayan salt, ground turmeric

Preparation:

Boil some water, lightly salt it and pour it over the couscous, covering it by a finger. Leave to stand for a few minutes, until you can chop the tomatoes and cucumber into small cubes, and finely chop the onion and parsley. Finally, gently toss the couscous and vegetables together in a large salad bowl, add the oil and lemon juice that you have previously blended with a stick blender, season with salt and pepper and drizzle over the salad. Eat immediately!

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Enjoy your meal!