Herb Garden Couscous and Black Bean Salad
Light-tasting yet substantial, this cool couscous and black bean salad gets its spark from fresh herbs. You can vary this recipe by using quinoa or millet instead of couscous. This is a delicious accompaniment to grilled vegetables.
Serves: 6 to 8
- 1 cup uncooked couscous (preferably whole grain)
- 15- to 16-ounce can black beans, drained
- 1 large celery stalk, diced
- 1 small red bell pepper, finely diced
- 2 medium ripe tomatoes, finely diced
- 1/2 cup chopped green olives
- 1/2 cup chopped fresh parsley
- 1/4 to 1/2 cup chopped fresh mixed herbs of your choice (choose from
among dill, mint, oregano, thyme and basil)
- 2 scallions, thinly sliced
- Juice of 1 lemon
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper to taste
Combine the couscous with 1 cup boiling water in a heatproof container. Cover and let stand 15 minutes, then fluff with a fork.
Let cool until just warm, then combine with the remaining ingredients in a serving container and mix thoroughly.
Cover and refrigerate for an hour or so before serving, if time allows.
- Here are more recipes for grain salads.
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