This recipe is one I’ve used for a long time, though oddly, it has never made it into any of my books until now. It’s an attractive, fast main dish salad that can be made all year round (now that fresh herbs of all kinds are always available in any supermarket), though I still prefer serving it during warmer months. Leftovers of this salad are delicious in a wrap the next day for lunch or dinner.

　　

Ingredients

6 servings

　　1 cup couscous

　　One 15- to 16-ounce can black beans, drained and rinsed

　　1 large celery stalk, diced

　　1 medium red or orange bell pepper, diced

　　1 cup grape tomatoes

　　1/4 cup chopped green olives

　　1/2 cup chopped fresh parsley

　　2 tablespoons chopped fresh dill

　　Several fresh mint leaves, sliced

　　2 scallions, green parts only, finely chopped

　　2 tablespoons lemon juice

　　2 tablespoons extra virgin olive oil

　　Salt and freshly ground pepper to taste

　　Butter, Boston, or Bibb lettuce leaves

　　

Step 1

In a large heatproof container, combine the couscous with 2 cups boiling water. Cover and let stand for 10 minutes, then uncover and fluff with a fork.

　　

Step 2

Let cool, uncovered, for 5 minutes, then stir in the remaining ingredients except for the lettuce.

　　

Step 3

Serve warm or at room temperature, arranging some of the salad over a few lettuce leaves for each serving.

　　

menu suggestion

Step 4

When I want to keep a salad theme going, I serve this with Great Grated Veggies with Tahini Dressing (page 175) or Mixed Greens with Sprouts, Apple, and Daikon (page 179).

　　

Step 5

For a heartier meal, serve with with veggie burgers and one of the suggestions for mixed greens salads under Recipe Not Required (page 192).

　　

nutrition information

Step 6

Calories: 237

　　

Step 7

Total Fat: 7g

　　

Step 8

Protein: 8.5g

　　

Step 9

Carbohydrates: 36g

　　

Step 10

Fiber: 7g

　　

Step 11

Sodium: 420mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).