This is a hit salad with my family and regularly requested. I hope you enjoy it too.
1 c dry couscous
1 c boiling water (or chicken stock)
2 c canned black beans, drained and rinsed
1 red or green bell pepper, diced
3-4 medium tomatoes, diced
½ c fresh parsley, minced
.3 oz container of dried dill (2 tbsp fresh dill, chopped)
½ to 1 tbsp minced oregano
½ to 1 tbsp minced basil
1 bunch green onions, finely chopped
6 tbsp lemon juice
6 tbsp olive oil
Salt/Pepper to taste
In a large casserole dish, combine the couscous and water then cover and allow it to stand for 10 minutes. Fluff with a fork and allow to cool until just warm. Mix in remaining ingredients. Cover and refrigerate for at least one hour before serving.
Notes: I don’t actually measure the dill or lemon juice; I combine all the veggies & couscous & then add the basil & oregano and oil; then I add the dill, lemon juice, salt & pepper to taste.
The chicken broth/stock gives a great flavor; for a vegan/vegetarian, use the water or vegetable broth/stock.