Garden Couscous and Black Bean Salad
Ingredients
- 1 cup uncooked couscous
- 2 cups cooked black beans or 16-oz. can, drained and rinsed
- 1 large stalk celery, diced
- 1 small red bell pepper, diced
- 2 medium tomatoes, diced
- 1/2 cup chopped green olives
- 1/2 cup chopped fresh parsley
- 2 Tbs. chopped fresh dill
- 2 green onions (white and pale green parts), thinly sliced
- Juice of 1/2 to 1 lemon to taste
- 2 Tbs. olive oil
- salt and freshly ground black pepper to taste
Pour couscous in medium heat-proof bowl. Bring 2 cups water to a boil and pour over couscous. Cover and let stand 15 minutes, then fluff with fork and allow to cool to room temperature.
Transfer couscous to large bowl. Add remaining ingredients and toss to mix. Serve at room temperature, or cover, refrigerate and serve chilled.
Transfer couscous to large bowl. Add remaining ingredients and toss to mix. Serve at room temperature, or cover, refrigerate and serve chilled.
This article uses material from the "Garden Couscous and Black Bean Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
