1 box (10 ounces) Near East Couscous
1 can (15 ounces) black beans, drained, rinsed in cold water until
water runs clear, drain again
1 can (15 ounces) cannellini (white kidney) beans, drained
1 can (15 ounces) garbanzo beans, drained
1/4 cup chopped green onion, about 2 stalks
1/4 cup peeled, deseeded, chopped zucchini
1/4 cup chopped green bell pepper
1/3 cup chopped red bell pepper
1/2 cup chopped parsley
Juice of one lemon, about 2 tablespoons
1 tablespoon balsamic vinegar
1/3 cup bottled ginger and sesame salad dressing

• Cook couscous as directed on the package, cool and place in a large bowl.
• Add remainder of the ingredients. Mix well, cover and let sit at least 4 hours, or best, overnight.

Servings: 8. Serving size: 1 cup. Per serving: 300 calories, 13.5 g protein, 6 g fat, 48.1 g carbohydrates, 10.7 g dietary fiber, 478 mg sodium, 1.3 g sugars, trace cholesterol

Carol Cook, United Cooperative Services

Cook’s Tip: This is a great recipe to take to a large picnic or gathering outside as there are no ingredients that can easily spoil in the heat of summer.