Recipe – Confetti Couscous

1 ½ cups water

1 tsp. salt

½ tsp. ground cumin

1 cup uncooked couscous

15 oz. can black beans, rinsed and drained

1 cup thawed frozen corn

½ cup diced red onion

½ cup diced yellow bell pepper (optional)

½ cup diced red bell pepper (optional)

¼ cup finely chopped fresh cilantro

1 small jalapeno pepper, seeded and diced

2 Tbsp. olive oil

3 to 4 Tbsp. fresh lime juice (2 limes)

In medium sauce pan, combine salt, cumin and 1 ½ cups water. Bring to a boil over high heat. Add couscous, stir and return to a boil. Reduce heat to low and simmer 2 minutes. Remove from heat and fluff with fork. Let stand 5 minutes. Fluff again. Add beans, corn, onion, bell peppers if using, cilantro and jalapeno. Stir in oil and enough lime juice to give salad a puckery edge. Serve warm or at room temperature.