This colorful Mediterranean-style couscous salad with black beans is hearty enough to be served as a main dish.
1 cup couscous, uncooked
1 (16-ounce) can of black beans, rinsed and drained
1 large stalk of celery, diced
1 medium red bell pepper, diced
2 medium tomatoes, diced
1/4 cup green olives, chopped
1/2 cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh mint, chopped
1 tablespoon, oregano
1 tablespoon, basil
2 green onions, finely chopped
Juice of one lemon
1 1/2 tablespoons olive oil
Salt and pepper to taste
- In a saucepan, prepare the couscous according to package directions. When done, fluff with a fork and allow to cool until barely warm.
- Stir in the remaining ingredients, cover, and refrigerate for 1 hour.
Makes 6 servings.