Herb Garden Couscous Salad
Yield
6 servingsPrep
5 minCook
15 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
couscous
|
|
| 1 | cup |
water
boiling |
|
| 2 | cups |
black beans
cooked |
|
| 1 | large |
celery stalks
diced |
*
|
| 1 | small |
sweet red bell peppers
diced |
|
| 2 | medium |
tomatoes
diced |
|
| ¼ | cup |
green olives
chopped |
*
|
| ½ | cup |
parsley leaves
chopped |
|
| 2 | tablespoons |
dill weed
chopped |
|
| 2 | tablespoons |
mint leaves
chopped |
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
couscous
|
|
| 237 | ml |
water
boiling |
|
| 473 | ml |
black beans
cooked |
|
| 1 | large |
celery stalks
diced |
*
|
| 1 | small |
sweet red bell peppers
diced |
|
| 2 | medium |
tomatoes
diced |
|
| 59 | ml |
green olives
chopped |
*
|
| 118 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
dill weed
chopped |
|
| 3E+1 | ml |
mint leaves
chopped |
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | 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.
