Couscous Salad

I've changed this so much over the years and I'm at a loss to remember where I got it. It's especially good with grilled fish, pork, chicken, or kabobs.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  cup couscous
• 1 1⁄2 cups boiling water
• 1⁄4 cup sweet onion, finely chopped
• 1⁄4 cup celery, finely chopped
• 1⁄4 cup green bell pepper, finely chopped
• 1⁄4 cup  baby carrots, finely chopped
• 1⁄4 cup black olives, quartered
• 1⁄3 cup extra virgin olive oil (EVOO)
• 3  tablespoons lemon juice, freshly squeezed
• 1 -2  garlic clove, pressed
• 1⁄4 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. Place couscous in a heated bowl. add water.
2. Cover and let stand for 20 minutes, 'til all the water has been absorbed.
3. Add the vegetables. Mix well.
4. In a separate bowl place the oil, lemon juice, garlic, salt, and pepper.
5. Whisk briskly to mix.
6. Pour over the salad, toss to blend.
7. Serve at room temperature.