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Couscous Salad

1 cup couscous, uncooked
1 (16-ounce) can of black beans, rinsed and drained
1 large stalk of celery, diced
1 medium red bell pepper, diced
2 medium tomatoes, diced
1/4 cup green olives, chopped
1/2 cup fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh mint, chopped
1 tablespoon, oregano
1 tablespoon, basil
2 green onions, finely chopped
Juice of one lemon
1 1/2 tablespoons olive oil
Salt and pepper to taste

1. In a saucepan, prepare the couscous according to package directions. When done, fluff with a fork and allow to cool until barely warm.
2. Stir in the remaining ingredients, cover, and refrigerate for 1 hour.

Makes 6 to 8 servings.

Note: Can be served as a main dish.