Garden Couscous & Black Bean Salad

1 cup uncooked couscous
1 16oz can black beans, drained and rinsed
1 large stalk celery, diced
1 red bell pepper, diced
2 medium tomatoes, diced
1/2 cup chopped green olives
1/2 cup chopped fresh parsley
2 Tbs chopped fresh dill
juice of 1/2 to 1 lemon to taste
2 Tbs olive oil
salt and freshly ground black pepper to taste

1) 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.
2) Transfer couscous to large bowl. Add remaining ingredients and toss to mix. Serve at room temperature, or cover, refrigerate and serve chilled.

Review: Somehow, I forgot to put tomatoes on the grocery list. So, that was omitted from this recipe. I definitely think it would have made the dish better, but this was super yummy. The green olives gave this dish a slightly unexpected flavor that I loved. It was also better refrigerated.