1 1/2 cup dry Israeli couscous
2 cans of black beans (washed and drained)
1 Bunch of Cilantro or parsley (Finely Chopped)
1 large carrot (finely sliced)
1 large onion (sliced)
1 large red pepper (chopped)
1 Apple (sliced)
1 clove garlic (minced)
1/2 large lemon (freshly squeezed)
1/4 Cup Olive Oil
1/4 Cup Apple Cidar Vinegar
2 Tablespoons Raw Honey
1/2 teaspoon Salt (or to taste)
Dash of Pepper
**Avocados are a delicious addition to the salad, the more the better.
While cooking the couscous, wash and chop the vegetables and fruit.
In a large salad bowl combine Olive Oil, vinegar, Garlic, Lemon, Salt, and Honey. Stir Well. Slowly add in the vegetables and fruit.
When the couscous has cooled (warm is ok), combine couscous and the black beans with the rest of the salad. Toss and Chill. Allow the entire salad to chill for 2 hours.
This salad is simple to make, refreshing, delicious, and nutritious.
Healthy is happy.. -Tiff