South of the Border Couscous Salad (Vegan)

This is a one-dish-meal: a couscous-based salad with black beans and corn, seasoned with cumin, cilantro, and lime for a Tex-Mex flair. Jalapenos are optional. Times are approximate.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 cups water
• 1⁄2 teaspoon cumin
• 1⁄2 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
• 1⁄2 cup red onion, chopped
• 1⁄4 cup cilantro, chopped
• 1  small  jalapeno pepper, seeded and diced (optional)
• 3  tablespoons fresh lime juice
• 2  tablespoons garlic-flavored olive oil

Directions

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