1 C couscous
1 15-16oz can organic black beans, rinsed & drained
1 large celery stalk, diced
1 medium red or orange bell pepper, diced
1 C grape tomatoes, chopped
1/4 C chopped green olives (I used Spanish)
1/2 C chopped fresh parsley
2 tbsp chopped fresh dill (I used 1 tsp dried)
2 scallions (or 1/2 small onion), finely chopped
2 tbsp fresh squeezed lemon juice
2 tbsp olive oil
Sea salt & freshly ground pepper, to taste
Cook couscous according to package directions. Since I used Israeli couscous, it called for first lightly browning 1 1/3 C of the couscous in 1 tbsp of olive oil in a 2 quart saucepan on medium high for about 5 minutes. Then I added 1 3/4 C water slowly, brought it to a boil, then reduced to simmer, covered, for 12 minutes until all the water was absorbed. Let cool uncovered for about 5 minutes after fluffing with a fork.
In a large bowl, combine the rest of the ingredients. You could serve this over lettuce (such as Bibb, Butter, or Boston) or enjoy rolled up in a wrap! Yum!