Garden Couscous and Black Bean Salad
1 cup uncooked couscous
2 cups cooked black beans or 16-oz. can, drained and rinsed
1 large stalk celery, diced
1 small red bell pepper, diced
2 medium tomatoes, diced
½ cup chopped green olives
½ cup chopped fresh parsley
2 Tbs. chopped fresh dill
2 green onions (white and pale green parts), thinly sliced
2 Tbs. olive oil
- Pour couscous in medium heat-proof bowl. Bring 2 cups water to a boil and pour over couscous. Cover and let stand 15 minutes, then fluff with fork and allow to cool to room temperature.
- Transfer couscous to large bowl. Add remaining ingredients and toss to mix. Serve at room temperature, or cover, refrigerate and serve chilled.