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

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