Herb Garden Couscous Salad

Course : Beans
Serves: 6
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Ingredients:

1 cup couscous
1 cup boiling water
2 cups black beans -- cooked
1 large celery rib -- diced
1 small red bell pepper -- diced
2 medium tomatoes -- diced
1/4 cup green olives -- chopped
1/2 cup parsley -- chopped
2 tablespoons dill -- chopped
2 tablespoons mint -- chopped
2 medium scallions -- finely chopped
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon salt and pepper -- to taste
 

Preparation / 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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