South of the Border Couscous Salad (Vegan)

• 1 12 cups water
• 12 teaspoon cumin
• 12 teaspoon salt
• 1 cup whole wheat couscous, uncooked
• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup frozen corn kernels or 1 cup fresh corn kernels
• 12 cup red onion, chopped
• 14 cup cilantro, chopped
• 1 small jalapeno pepper, seeded and diced (optional)
• 3 tablespoons fresh lime juice
• 2 tablespoons garlic-flavored olive oil

1. In medium saucepan, combine water, cumin, and salt.
2. Bring to boil.
3. Add in couscous.
4. Stir.
5. Return to a boil.
6. Remove from heat, cover, and allow to stand for 5-10 minutes, or until liquid is absorbed.
7. Transfer to medium bowl.
8. Fluff with fork and allow to cool to room temperature.
9. Fold into the couscous: the beans, corn, onion, cilantro, and jalapeno (if using).
10. Add in the lime juice and oil.
11. Test for seasoning, adding salt, pepper, and additional lime juice as desired.

water, cumin, salt, whole wheat couscous, black beans, corn, red onion, cilantro, jalapeno pepper, lime juice, garlic

Taken from www.food.com/recipe/south-of-the-border-couscous-salad-vegan-181701 (may not work)