Herb Couscous Salad

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Herb Couscous Salad

 

1 cup couscous

1 cup boiling water

2 cups black beans, cooked

1 large celery rib, diced

1 small red bell pepper, diced

2 medium tomatoes, diced

1/4 cup green olives, chopped

1/2 cup parsley, chopped

2 tablespoons dill, chopped

2 tablespoons mint, chopped

2 scallions, finely chopped

2 tablespoons lemon juice

2 tablespoons olive oil salt and pepper to taste

 

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.

 

 

 

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