Herb Garden Couscous Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Couscous,
1 cup: Boiling water,
2 cup: 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 tbsp: Dill, chopped
2 tbsp: Mint, chopped
2 each: Scallions, finely chopped
2 tbsp: Lemon juice,
2 tbsp: Olive oil,
Salt & pepper, to taste
Directions:
In a large heatproof container, combine the couscous & water. Cover &
let stand for 15 minutes. Uncover & fluff with a fork. Let cool
until it is just warm. Mix in the remaining ingredients. Cover &
refrigerate for 1 hour before serving. VARIATION: In place of dill &
mint, try a combination of fresh herbs such as oregano, thyme & basil.
Source from luhu.jp
let stand for 15 minutes. Uncover & fluff with a fork. Let cool
until it is just warm. Mix in the remaining ingredients. Cover &
refrigerate for 1 hour before serving. VARIATION: In place of dill &
mint, try a combination of fresh herbs such as oregano, thyme & basil.
Source from luhu.jp