1small jalapeno pepper,seeded (if you don’t like it hot) and chopped
1/4cupchopped fresh cilantro
1cupfrozen corn kernels,thawed
215 ounce cans black beans, drained and rinsed really well
seasoning salt and pepper to taste
6Tablespoonsextra virgin olive oil
5Tablespoonsfresh lime juice
2teaspoonsred wine vinegar"
In a medium saucepan, HEAT 1 Tablespoon of the olive oil over medium-high heat. ADD couscous. STIR until the couscous begins to turn brown and smells toasty (about 2-4 minutes or so).
ADD 1¼ cups broth to the toasted couscous. Bring to a BOIL. REDUCE heat, COVER and SIMMER approximately 8 minutes or until the couscous is tender. DRAIN any remaining liquid from the pan.
SPREAD couscous evenly out onto a baking sheet. DRIZZLE remaining 2 Tablespoons of olive oil over the couscous. STIR to combine. COVER with plastic wrap and PLACE in the fridge to COOL.
COMBINE the olive oil, lime juice, vinegar and cumin.
In a large bowl, MIX together the garlic, red onion, green onions, red pepper, jalapeno, cilantro, corn and beans. ADD the cooled couscous, breaking it up with a fork to separate. ADD the dressing and TOSS to combine. SEASON to taste.