| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salads, Side dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Couscous |
| 1 |
c |
Boiling water |
| 2 |
c |
Black beans, cooked |
| 1 |
lg |
Celery rib, diced |
| 1 |
sm |
Red bell pepper, diced |
| 2 |
md |
Tomatoes, diced |
| 1/4 |
c |
Green olives, chopped |
| 1/2 |
c |
Parsley, chopped |
| 2 |
tb |
Dill, chopped |
| 2 |
tb |
Mint, chopped |
| 2 |
|
Scallions, finely chopped |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Olive oil |
|
|
Salt & pepper, to taste |
INSTRUCTIONS
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.
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