1 c. Cous Cous
1 1/2 c. boiling water
1/4 c. finely chopped carrot
1/4 c. finely chopped celery
1/4 c. finely chopped green pepper
2 tbsp. finely chopped scallions
2 tbsp. finely chopped parsley
6 tbsp. olive oil
2 tbsp. fresh lemon juice
1 sm. clove garlic, crushed
1/2 tsp. salt or to taste
Generous grinding of black pepper

Place the Cous Cous in a medium bowl. Add the boiling water. Cover and let stand until all the water is absorbed and mixture has cooled slightly, about 20 minutes. Add the finely chopped vegetables. In a small bowl, whisk the oil, lemon juice, garlic, salt and pepper. Add to the salad; toss to blend. Serves 4.