Garden Couscous and Black Bean Salad Recipe - Vegetarian Times

Garden Couscous and Black Bean Salad

Garden Couscous and Black Bean Salad
  • 6Servings


  • 1 cup uncooked couscous
  • 2 cups cooked black beans or 16-oz. can, drained and rinsed
  • 1 large stalk celery, diced
  • 1 small red bell pepper, diced
  • 2 medium tomatoes, diced
  • 1/2 cup chopped green olives
  • 1/2 cup chopped fresh parsley
  • 2 Tbs. chopped fresh dill
  • 2 green onions (white and pale green parts), thinly sliced
  • 2 Tbs. olive oil


Pour couscous in medium heat-proof bowl. Bring 2 cups water to a boil and pour over couscous. Cover and let stand 15 minutes, then fluff with 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.

Nutrition Information

  • Calories: 219
  • Carbohydrate Content: 39 g
  • Fat Content: 6 g
  • Fiber Content: 7 g
  • Protein Content: 8 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 658 mg