Garden Couscous and Black Bean Salad

This salad offers up contrasting flavors and textures: tender couscous, creamy beans, juicy tomatoes and crisp, sweet bell peppers, all tossed with a simple lemon-dill dressing. Meal Plan: Serve over a bed of fresh romaine lettuce with a baguette that’s been warmed in the oven or on the grill PER Serving: 269 CAL; 9 G PROT; 6 G TOTAL FAT (1 SAT. FAT); 45 G CARB.; 0 MG CHOL; 320 MG SOD.; 7 G FIBER

Author:Inspired by Vegetarian Times, 2001.08
Yield:6 Servings


1 cups uncooked couscous
16 oz. can black beans, rinsed and drained
large stalk celery, diced
small red bell pepper, diced
medium tomatoes, diced
1/2 cups chopped green olives
1/2 cups chopped fresh flat-leaf parsley
scallions, thinly sliced (white and light green parts)
2 to 4 tbsp. fresh lemon juice
2 tbsp. chopped fresh dill
2 tbsp. olive oil


  1. Bring 2 cups water to a boil. In medium bowl, add couscous. Pour boiling water over couscous; cover and let stand 15 minutes, then fluff with fork.
  2. Allow couscous to cool to room temperature, then combine with remaining ingredients and toss to mix. Add salt and freshly ground pepper to taste and toss again. Serve at room temperature or chilled.