Pea Shoot Salad with Chorizo, Almonds, Lentils, and Couscous | Parsley | Boston Organics

Ingredients

• 1 large bunch of pea shoots (washed with ends trimmed)
• 1/2 cup cooked lentils, white beans, or fava beans
• 1/3 cup roughly-chopped fennel
• 1/3 cup cured chorizo or soppresetta, cut into 1/4-inch cubes
• 1/3 cup Spanish Marcona almonds
• 1/3 cup cooked couscous
• 1 Tbsp chopped parsley
• 1 Tbsp olive oil
• Salt and pepper to taste
• Juice from one medium Meyer lemon or 1 1/2 Eureka lemons
• Zest from one lemon
• 1/4 cup olive oil