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Herb Garden Couscous Salad

Yields:6 servings
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Recipe Cooking TimePreparation5 minutes
Cooking15 minutes
Ready In1 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.

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Renata3008

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!

 
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