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Herb Garden Couscous Salad

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Submitted by kahr

YIELD

6 servings

PREP

5 min

COOK

15 min

READY

1 hrs

Ingredients

1 237
CUP ML COUSCOUS
1 237
CUP ML WATER
boiling
2 473
CUPS ML BLACK BEANS
cooked
1 1
LARGE LARGE CELERY STALKS
diced *
1 1
SMALL SMALL SWEET RED BELL PEPPERS
diced
2 2
MEDIUM MEDIUM TOMATOES
diced
¼ 59
CUP ML GREEN OLIVES
chopped *
½ 118
CUP ML PARSLEY LEAVES
chopped
2 3E+1
TABLESPOONS ML DILL WEED
chopped
2 3E+1
TABLESPOONS ML MINT LEAVES
chopped
2 2
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
finely chopped
2 3E+1
TABLESPOONS ML LEMON JUICE
2 3E+1
TABLESPOONS ML OLIVE OIL
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
to taste *

Directions

In a large heatproof container, combine the couscous and water.

Cover and let stand for 15 minutes.

Uncover and fluff with a fork. Let cool until it is just warm.

Mix in the remaining ingredients. Cover and refrigerate for 1 hour before serving.

VARIATION: In place of dill and mint, try a combination of fresh herbs such as oregano, thyme and basil.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 241 19% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 13g 13%
Dietary Fiber 8g 32%
Sugars g
Protein 20g
Vitamin A 28% Vitamin C 53%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

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