Garden Couscous and Black Bean Salad

• 1 cup uncooked couscous
• 16-oz. can black beans, rinsed and drained
• 1 large stalk celery, diced
• 1 small red bell pepper, diced
• 2 medium tomatoes, diced
• 12 cup chopped green olives
• 12 cup chopped fresh flat-leaf parsley
• 2 scallions (white and light green parts), thinly sliced
• 2 to 4 Tbs. fresh lemon juice
• 2 Tbs. chopped fresh dill
• 2 Tbs. olive oil

1. Bring 2 cups water to a boil.
2. In medium bowl, add couscous.
3. Pour boiling water over couscous; cover and let stand 15 minutes, then fluff with fork.
4. Allow couscous to cool to room temperature, then combine with remaining ingredients and toss to mix.
5. Add salt and freshly ground pepper to taste and toss again.
6. Serve at room temperature or chilled.

couscous, black beans, stalk celery, red bell pepper, tomatoes, green olives, parsley, scallions, lemon juice, dill, olive oil

Taken from www.vegetariantimes.com/recipe/garden-couscous-and-black-bean-salad-2/ (may not work)