Related recipes: Beans and Grains, Carrots, Celery, Cheese, Egg-Free, Garlic, Herbs, Low-Sodium, Natural Sweetener, Pasta, Salads, Soups/Salads, Vegetarian
Preparation facts
Prep Time: 1 hr
Total Time: 1 hr
Yield: 8 servings
Ingredients
4 cups (0.95L) water
1 15-ounce (425-g) can black beans, well drained
2 cups (400g) dry couscous
2 large carrots, chopped into small squares
4–5 celery sticks, chopped into small pieces
1 bunch of green onions, chopped
1/2 cup (20g) fresh parsley, minced
1/2 cup (20g) fresh cilantro, minced
1/4 cup (9g) fresh mint, minced
Feta cheese* (optional)
Marinade:
1/4 cup (60mL) olive oil
1/4 cup (60mL) canola oil
1 Tbs (15mL) white wine vinegar
1 Tbs (15mL) fresh lemon juice
4 cloves garlic, pressed
1 tsp (2g) celery seed
1/2 tsp (1g) oregano
1/2 tsp (2g) pepper
1/2 Tbs (8g) mellow white miso
1/2 tsp (3mL) hot pepper oil
1–2 Tbs (15–30mL) honey (or to taste)
Directions
Place couscous in large glass bowl. Bring water to a boil and then pour over couscous. Cover and let sit for 5–10 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.
* 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 Julie Negrin
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
