Submitted by: Courtney
Adapted from Vegetarian Times, July 1998
This recipe originally called for 2 Tbs. olive oil to go in as well (I guess in the dressing), but I left it out and it was great. I think this would also work with any other grain you would like–brown rice, amaranth, millet, barley…I love dill, but you could add whatever fresh herb you have growing in your garden!
1 cup uncooked couscous
2 cups cooked black beans or 1 16-oz. can, drained and rinsed
1 large stalk celery, diced
2 medium tomatoes, diced
1/2 cup chopped fresh parsley
2 Tbs. chopped fresh dill
2 scallions (white and light green parts), thinly sliced
Juice of 1/2 to 1 lemon to taste
Salt and freshly ground black pepper to taste
Pour couscous in medium heat-proof bowl. Bring 2 cup water to a boil and pour over couscous. Cover and let stand 15 minutes, then fluff with a fork and allow to cool to room temperature.
Transfer couscous to large bowl. Add remaining ingredients and toss to mix. Serve at room temperature, or cover, refrigerate and serve chilled.