Garden Couscous and Black Bean Salad
Submitted by: Courtney
Adapted from Vegetarian Times, July 1998
This recipe originally called for 2 Tbs. olive oil to go in as well (I guess in the dressing), but I left it out and it was great. I think this would also work with any other grain you would like--brown rice, amaranth, millit, barley...I love dill, but you could add whatever fresh herb you have growing in your garden!
1 cup uncooked couscous
2 cups cooked black beans or 1 16-oz. can, drained and rinsed
1 large stalk celery, diced
2 medium tomatoes, diced
1/2 cup chopped fresh parsley
2 Tbs. chopped fresh dill
2 scallions (white and light green parts), thinly sliced
Juice of 1/2 to 1 lemon to taste
Salt and freshly ground black pepper to taste
Pour couscous in medium heat-proof bowl. Bring 2 cup water to a boil and pour over couscous. Cover and let stand 15 minutes, then fluff with a fork and allow to cool to room temperature.
Transfer couscous to large bowl. Add remaining ingredients and toss to mix. Serve at room temperature, or cover, refrigerate and serve chilled.
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