This is a great recipe for your next potluck supper.

Quick to put together, better after it has sat for an hour, this salad is loaded with great flavour and interesting texture. It is also a good choice for a refrigerator salad that can be packed for lunches during the week.

This is one of my very favourite ‘all-purpose’ salads and a welcome sight when the fridge door opens.

A good choice for vegetarians with complementary proteins coming from black beans and couscous grain.

Black Bean and Couscous Salad


1 cup dry couscous

1¼ cups very hot water

1 can (540 ml) black beans, drained and rinsed

2 stalks of celery, cut on the diagonal

1 red or yellow pepper, chopped or sliced

4 green onions, finely chopped

1 cucumber, diced

1/2 cup feta cheese, in large crumbles

Cherry or grape tomatoes for garnish (optional)


2 tablespoons vegetable oil

¼ cup lemon juice

3 tablespoons white wine vinegar

2 tablespoons Dijon mustard

Salt and fresh-ground pepper

Few drops hot pepper sauce


In a large bowl, pour very hot water over couscous and allow to stand for about 5 minutes.

Fluff couscous and add in drained black beans, celery, pepper, green onions and cucumber.

In a separate container, whisk together the dressing ingredients and gently fold into the couscous mixture.

Add in the feta cheese, mixing very gently.

Taste and adjust seasoning.

If making ahead, add the diced cucumber just before serving.

Yield = 8 cups