Herb garden couscous salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Couscous |
| 1 | cup | Boiling water |
| 2 | cups | Black beans, cooked |
| 1 | large | Celery rib, diced |
| 1 | small | Red bell pepper, diced |
| 2 | mediums | Tomatoes, diced |
| ¼ | cup | Green olives, chopped |
| ½ | cup | Parsley, chopped |
| 2 | tablespoons | Dill, chopped |
| 2 | tablespoons | Mint, chopped |
| 2 | eaches | Scallions, finely chopped |
| 2 | tablespoons | Lemon juice |
| 2 | tablespoons | Olive oil |
| Salt & pepper, to taste | ||
Directions
In a large heatproof container, combine the couscous & water. Cover & let stand for 15 minutes. Uncover & fluff with a fork. Let cool until it is just warm. Mix in the remaining ingredients. Cover & refrigerate for 1 hour before serving.
VARIATION: In place of dill & mint, try a combination of fresh herbs such as oregano, thyme & basil. "Vegetarian Gourmet" Summer, 1994 Submitted By MARK SATTERLY On 02-24-95