Herb Garden Couscous Salad

The indredients are:
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

The recipe yield is:
6 Servings

Info:
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.

Note:
Salads; Side Dish; Vegetables

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