Herb Garden Couscous Salad

Yields:	6 servings
Rate this Recipe

	Preparation	5 minutes
	Cooking	15 minutes
	Ready In	1 hours

Ingredients

1	cup	couscous
1	cup	water	boiling
2	cups	black beans	cooked
1	large	celery stalks	diced
1	small	sweet red bell pepper	diced
2	medium	tomatoes	diced
1/4	cup	green olives	chopped
1/2	cup	parsley leaves	chopped
2	tablespoons	dill weed	chopped
2	tablespoons	mint	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

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.

del.icio.us

Member Review

French Rabbit Stew

The recipe as I made it was delicious... but after "Add the broth and wine... I had to improvise, when to add the onions, mushrooms and bacon... also I sprinkled the meat with the white flower before browning and added a little paprika and some more flower with a little cream to thicken the sauce when it was cool enough so the cream would not curdle. Served it over fluffy white rice and added baby green beans... delicious!

Reviewed by Renata3008

Recent Reviews