Couscous Salad
Serves: 8
Prep time: 1 hour
This dish makes excellent leftovers for snacks and lunch.
Ingredients
Preparation
NotesIngredients
- 4 cups water Add to list
- 1 15-ounce can black beans, well drained Add to list
- 2 cups dry couscous Add to list
- 2 large carrots, chopped into small squares Add to list
- 4 to 5 celery sticks, chopped into small pieces Add to list
- 1 bunch of green onions, chopped Add to list
- 1/2 cup fresh parsley, minced Add to list
- 1/2 cup fresh cilantro, minced Add to list
- 1/4 cup fresh mint, minced Add to list
- Feta cheese* (optional) Add to list
Marinade:
- 1/4 cup olive oil Add to list
- 1/4 cup canola oil Add to list
- 1 tablespoon white wine vinegar Add to list
- 1 tablespoon fresh lemon juice Add to list
- 4 cloves garlic, pressed Add to list
- 1 teaspoon celery seed Add to list
- 1/2 teaspoon oregano Add to list
- 1/2 teaspoon pepper Add to list
- 1/2 tablespoon mellow white miso Add to list
- 1/2 teaspoon hot pepper oil Add to list
- 1 to 2 tablespoon honey (or to taste) Add to list
Preparation
Place couscous in large glass bowl. Bring water to a boil and then pour over couscous. Cover and let sit for 5 to 10 minutes. Remove lid and let cool.
Place chopped vegetables and fresh herbs in bowl and mix well. Pour marinade over entire bowl and mix again. Eat warm with feta cheese sprinkled on top or chill and then serve.
Notes
* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Recipe by , PCC Cooks instructor
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