I had completely forgotten about this concoction until a few days ago when I was hit by an unexpected taste memory. I don't know what brought it on, I don't think I was even eating olives, but suddenly I had the taste of this couscous in my mind and had to make it.
The combination was born out of nothing more glamorous than having these ingredients on hand, but it's a combination I love. I normally go a little overboard on punch in salady things, utilizing lots of vinegar or lemon juice, but this is one I like to keep simple. There's something very satisfying about the play of textures between the soft couscous, crunchy seeds, airy parsley, and succulent olives.
1 cup dry couscous
1 generous cup of chopped parsley (I prefer curly)
1/2 cup pumpkin seeds
2 T sesame seeds
1-2 cups shredded kale (optional)
1 cup blanched, sliced green beans (optional)
A good sized glug of your best quality olive oil
Juice of one lemon
Prepare the couscous according to package directions (don't forget to salt the water).
Toast the seeds in a dry skillet.
Drizzle the cooked couscous with olive oil and fluff with a fork.
Put all ingredients in a bowl and mix.
Adjust oil, lemon juice, and salt and pepper to suit your taste.