Related recipes: Beans and Grains, Carrots, Celery, Cheese, Egg-Free, Garlic, Herbs, Low-Sodium, Natural Sweetener, Pasta, Salads, Soups/Salads, Vegetarian
Prep Time: 1 hr
Total Time: 1 hr
Yield: 8 servings
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)
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
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–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 August 2007.