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HERB GARDEN COUSCOUS SALAD



1 cup Couscous
1 cup Boiling water
2 cups Black beans -- cooked
1 large Celery rib -- diced
1 small Red bell pepper -- diced
2 medium Tomatoes -- diced
1/4 cup Green olives -- chopped
1/2 cup Parsley -- chopped
2 tablespoons Dill -- chopped
2 tablespoons Mint -- chopped
2 each Scallions -- finely chopped
2 tablespoons Lemon juice
2 tablespoons Olive oil
Salt & pepper -- to taste


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.