I am always using fresh parsley in my recipes. It adds such a crisp taste and added iron too! Our climate is mild enough to grow it all winter, so I try to keep a bunch handy on the windowsill.
It is especially wonderful in my Israeli cous cous.
2 cups boiling water
1 cup cous cous (large pearl or Israeli)
pinch of salt
fresh chopped parsley
grape seed oil
Heat oil in saute pan and lightly toast cous cous. Add water and cover, simmer about 15min. Add parsley halfway through simmer time. Remove from heat and fluff with fork. Top with grated Parmesan cheese and salt to taste. Perfect side dish or main meal (tastes great with toasted chick peas)