Tangine of Moroccan Vegetables with Couscous
INGREDIENTS:
1 c Couscous 1/2 c Parsley, chopped
1 c Boiling water 2 tb Dill, chopped
2 c Black beans, cooked 2 tb Mint, chopped
1 lg Celery rib, diced 2 ea Scallions, finely chopped
1 sm Red bell pepper, diced 2 tb Lemon juice
2 md Tomatoes, diced 2 tb Olive oil
1/4 c Green olives, chopped Salt & pepper, to taste
1 c Couscous 1/2 c Parsley, chopped
1 c Boiling water 2 tb Dill, chopped
2 c Black beans, cooked 2 tb Mint, chopped
1 lg Celery rib, diced 2 ea Scallions, finely chopped
1 sm Red bell pepper, diced 2 tb Lemon juice
2 md Tomatoes, diced 2 tb Olive oil
1/4 c Green olives, chopped Salt & pepper, to taste
In a large heatproof container, combine the couscous & water. Cover & let stand for 15 minutes. Uncover & fluff with a fork. Let cool until it is just warm. Mix in the remaining ingredients. Cover & refrigerate for 1 hour before serving.
VARIATION: In place of dill & mint, try a combination of fresh herbs such as oregano, thyme & basil.
"Vegetarian
VARIATION: In place of dill & mint, try a combination of fresh herbs such as oregano, thyme & basil.
"Vegetarian