Confetti Couscous

Did a major cupboard clean-out last week and discovered a package of couscous I had meant to use at Thanksgiving. Well, tofurky day is long past, but I got inspired anyway and made my favorite couscous salad. It's actually more of a summer-time thing. Maybe?

I don't always use all the veggies, sometimes more of one than another, it depends on my mood and what I have in the fridge.

At any rate, I could eat this stuff 3 meals a day, the girls like it for the most part and it's pretty and colorful, ...yeah, I should be inspired more often!

Confetti Couscous

1 cup uncooked couscous

2 cups (or one can) cooked black beans, well drained and rinsed

1 stalk celery, chopped

1 small red pepper, chopped

1 cup cooked corn (or mini-corn is cool too!)

2 medium tomatoes, diced (sometimes I use little yellow pear tomatoes)

1/2 cup chopped green or Kalamata olives

1/2 cup chopped fresh parsley

2 green onions, finely sliced or 1/4 cup minced purple onion

3 Tb. olivie oil

1 Tbsp lemon juice

salt and pepper to taste

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 a fork and allow to cool to room temperature.Transfer coucous to large boil. Add remaining ingredients and toss to mix. Serve at room temperature, or chilled.