HERB GARDEN COUSCOUS AND BLACK BEAN SALAD

Herb Garden Couscous and Black Bean Salad image

Yield 6 servings

Number Of Ingredients 14

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1 cup couscous
One 15- to 16-ounce can black beans, drained and rinsed
1 large celery stalk, diced
1 medium red or orange bell pepper, diced
1 cup grape tomatoes
1/4 cup chopped green olives
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh dill
Several fresh mint leaves, sliced
2 scallions, green parts only, finely chopped
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Butter, Boston, or Bibb lettuce leaves

Steps:

In a large heatproof container, combine the couscous with 2 cups boiling water. Cover and let stand for 10 minutes, then uncover and fluff with a fork.
Let cool, uncovered, for 5 minutes, then stir in the remaining ingredients except for the lettuce.
Serve warm or at room temperature, arranging some of the salad over a few lettuce leaves for each serving.
menu suggestion
When I want to keep a salad theme going, I serve this with Great Grated Veggies with Tahini Dressing (page 175) or Mixed Greens with Sprouts, Apple, and Daikon (page 179).
For a heartier meal, serve with with veggie burgers and one of the suggestions for mixed greens salads under Recipe Not Required (page 192).
nutrition information
Calories: 237
Total Fat: 7g
Protein: 8.5g
Carbohydrates: 36g
Fiber: 7g
Sodium: 420mg