| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Vegtime4 | 6 | servings |
INGREDIENTS
| 1 | c | Uncooked couscous |
| 2 | c | Cooked black beans |
| OR 16-oz. can; drained and rinsed | ||
| 1 | lg | Celery stalk; diced |
| 1 | sm | Red bell pepper; diced |
| 2 | md | Tomatoes; diced |
| 1/2 | c | Chopped green olives |
| 1/2 | c | Chopped fresh parsley |
| 2 | tb | Chopped fresh dill |
| 2 | Green onions; thinly sliced | |
| (white and pale green parts) | ||
| 1/2 | Lemon to taste; Juice o, up to 1 | |
| 2 | tb | Olive oil |
| Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
6 SERVINGS DAIRY-FREE This salad offers a wide range of contrasting flavors and textures: tender couscous, creamy beans, juicy tomatoes and crisp, sweet red bell peppers-tossed with a simple lemon-dill dressing. 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. PER SERVING: 219 CAL.; 8G PROT.; 6G TOTAL FAT (1G SAT. FAT); 39G CARB.; 0 CHOL.; 658MG SOD.; 7G FIBER. Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999. Recipe by: Vegetarian Times, July 1998, page 52 Converted by MM_Buster v2.0l.
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