Lemony Couscous and Black Bean Salad

Following what seems to be a theme lately this is not the most creative grain salad. But, as is my standard criteria when making lunch for the week, it is quick and easy to prepare and very tasty. I used couscous because it cooks - and cools - so quickly. Hint hint if you want to make a grain salad but don't have a lot of time :).

Lemony Couscous and Black Bean Salad (makes 3 servings)

3/4 cup dry couscous

1 1/2 cups water

2 medium leaves of kale, chopped

1 cup cherry tomatoes, chopped

2 Tbls. chopped onion

2 Tbls. sunflower seeds

1 can black beans, rinsed and drained

1 lemon

Olive oil

Salt and pepper, to taste

In a large microwave safe bowl heat the water for 3 minutes, or until boiling. Add the couscous and cover. Let sit for 10 minutes.

While the couscous is cooking, chop the veggies and prepare the beans. Cut the lemon into quarters, remove the seeds, and set aside.

When the couscous is done, drizzle with olive oil and fluff with a fork. Add the veggies, beans, and sunflower seeds. Microwave the lemon quarters for 15 seconds (this helps them juice better) and squeeze the juice over the salad. Salt and pepper to taste, and stir to combine.