Recipe - Herb Garden Couscous Salad

1 cup Couscous
1 cup Boiling water
2 cup Black beans, cooked
1 lg Celery rib, minced
1 small Red bell pepper, minced
2 md Tomatoes, minced
One fourth cup Green olives, chopped
One half cup Parsley, chopped
2 tablespoon Dill, chopped
2 tablespoon Mint, chopped
2 Scallions, finely chopped
2 tablespoon Lemon juice
2 tablespoon 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.