Couscous Herbed Salad

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.



Heirloom: Barbara’s Cucumber Salad


This is one of my favorite salads my mother makes; I was sad I couldn’t enjoy once going dairy free, however, with this altered recipe, I can continue to enjoy it.  I hope you do to.

With just a few ingredients that come together in less than 10 minutes, this is a great picnic recipe and a great way to use up any overabundance of garden produce.


3-4 large cucumbers, peeled & sliced

1/2 to 1 teaspoon dill (to taste)

1/2 cup mayo

1/2 cup non-dairy sour cream (you can add more of both mayo & sour cream – they just need to be equal amounts)

1/2 teaspoon sugar

dried parsley, to taste

1/2 bunch green onions, chopped


Combine everything except the cucumbers; slowly stir in the cucumber slices.  Refrigerate until serving.