Herb Garden Couscous Salad

1 c Couscous

1 c Boiling water

2 c Black beans, cooked

1 lg Celery rib, diced

1 sm Red bell pepper, diced

2 md Tomatoes, diced

1/4 c Green olives, chopped

1/2 c Parsley, chopped

2 tb Dill, chopped

2 tb Mint, chopped

2 ea Scallions, finely chopped

2 tb Lemon juice

2 tb Olive oil

Salt & pepper, to taste In a large heatproof container, combine the couscous & water. Cover & let stand for 15 minutes. Uncover & fluff with a fork. Let cool until it is just warm. Mix in the remaining ingredients. Cover & refrigerate for 1 hour before serving. VARIATION: In place of dill & mint, try a combination of fresh herbs such as oregano, thyme & basil.