VEGAN: Herb Garden Couscous And Black Bean Salad

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* Exported from MasterCook *

 

Herb Garden Couscous And Black Bean Salad

 

Recipe By : Nava Atlas: www.vegkitchen.com 10/99

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Salads, Main Dish Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup uncooked couscous

1 pound canned black beans -- drained

1 large celery stalk-- diced

1 small red bell pepper -- diced

2 medium tomatoes -- diced

1/4 cup chopped green olives

1/2 cup chopped fresh parsley

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh mint

2 scallions -- finely chopped

2 tablespoons fresh lemon juice

1 1/2 tablespoons olive oil

Salt and freshly ground pepper -- to taste

 

Serves: 6

 

This substantial salad is reminiscent of tabouleh, a Middle Eastern grain

salad.

 

In a large heatproof container, combine the couscous with water. Cover,

let stand for 15 minutes, then uncover and fluff with a fork. Let cool

until just warm and stir in the remaining ingredients. Cover and

refrigerate for one hour before serving.

 

VARIATION: In place of mint and dill, try a combination of fresh herbs such

as oregano, thyme and basil.

 

 

 

 

 

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