South of the Border Couscous Salad

• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 1 cup uncooked whole-wheat couscous
• 1 15-oz. can black beans, drained and rinsed
• 1 cup fresh or frozen corn kernels
• 1/2 cup chopped red onion
• 1/4 cup cilantro, chopped
• 1 small jalapeno pepper, seeded and diced, optional
• 3 Tbs. fresh lime juice
• 2 Tbs. roasted garlicflavored olive oil

1. Combine 1 1/2 cups water, cumin and salt in medium saucepan.
2. Bring to a boil.
3. Add couscous, stir, and return to a boil.
4. Remove from heat, cover, and let stand 5 to 10 minutes, or until liquid is absorbed.
5. Transfer to medium bowl, fluff with fork, and let cool to room temperature.
6. Fold beans, corn, onion, cilantro and jalapeno, if desired, into couscous.
7. Stir in lime juice and oil.
8. Season to taste with salt and pepper, and add more lime juice, if desired.

ground cumin, salt, couscous, black beans, corn, red onion, cilantro, jalapeno pepper, lime juice, olive oil

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