Herb Garden Couscous Salad

Recipe Ingredients

1 cup	237ml	Couscous
1 cup	237ml	Boiling water
2 cups	320g / 11oz	Black beans - cooked
1 cup	110g / 3.9oz	Celery rib - diced (large)
1 cup	146g / 5.1oz	Red bell pepper - diced (small)
2 cups	125g / 4.4oz	Tomatoes - diced (medium)
1/4 cup	36g / 1.3oz	Green olives - chopped
1/2 cup	73g / 2.6oz	Parsley - chopped
2 tablespoons	30ml	Dill - chopped
2 tablespoons	30ml	Mint - chopped
2		Scallions - finely chopped
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Olive oil
		Salt and pepper - to taste

Recipe Instructions

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.

Source:
Jeanne T Elledge

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