I found this recipe in my sister's kitchen cupboard, and the notes say it came from our mom, so I figured it would be delicious, and it was! This recipe is super flexible and would be great to try variations on, so you can omit any ingredients you don't love and try adding in anything you think sounds good. I added some chopped avocado to my leftovers on day 3 and it was extra-delicious! Now that tomatoes are in season, it's the perfect time to try this--great for picnics!
1 5.8 oz box of NEAR EAST Roasted Garlic & Olive Oil Couscous Mix
(any standard box of garlic flavored couscous will work)
1 15 oz./425g can of navy beans or other small white beans, rinsed and drained
1 cup halved cherry tomatoes
3/4 cup (180ml) cucumber, peeled and seeded and chopped (about 1 cucumber)
1/2 cup (120ml) black olives, finely chopped
1/2 cup (120ml) green/spring onions, thinly sliced
1 Tbsp snipped fresh dill or 1 tsp dried dill weed
6 Tbsp red wine vinegar
1. Prepare couscous according to package directions, using olive oil rather than butter. Transfer couscous to a large bowl. Fluff; let cool 10 minutes.
2. Add remaining ingredients and mix well, tossing with a fork. Refrigerate at least 2 hours before serving. Makes 6 cups (1500 ml).