Aztec couscous

 
 Aztec Couscous
 
 Recipe By : Lorna Sass' Short Cut Vegetarian 
 Serving Size : 4 Preparation Time :0:00 
 Categories : Beans & Rice Salads 
 Vegan
 
 Amount Measure Ingredient -- Preparation Method 
 -------- ------------ -------------------------------- 
 1 cup couscous 
 1/2 teaspoon ground cumin 
 1 teaspoon salt or to taste 
 1 cup to 1 1/4 cup water 
 1 3/4 cups black beans or 1 15 oz can 
 1 cup corn kernels 
 1/2 cup red onion -- finely chopped 
 1/4 cup fresh cilantro -- minced 
 1 jalapeno -- minced 
 3 tablespoons roasted garlic olive oil 
 3 tablespoons to 4 tbsp. freshly squeezed lime juice
 
 Place couscous, cumin, and salt in a large heatproof bowl or storage container
 and pour 1 cup boiling water on top. Cover tightly and let sit until all the
 liquid is absorbed, about 10 minutes. If the couscous is not quite tender, add
 an additional 1/4 cup of boiling water, cover, and let sit for a few minutes
 longer. Fluff up with a fork. 
 Toss in the beans, corn, onion, cilantro, and jalapeno. Mix in the olive oil
 and enough lime juice to give the salad a puckery edge. Serve warm or at room
 temperature.