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 Tbsp (15mL) white wine vinegar
1 Tbsp (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 Tbsp (8g) mellow white miso
1/2 tsp (3mL) hot pepper oil
1–2 Tbsp (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.
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
