South of the Border Couscous Salad

South of the Border Couscous Salad (Adapted from Veg Times)

1 cup vegetable broth
1/2 cup water
1/2 teaspoon cumin
1/2 teaspoon granulated garlic
1/2 teaspoon salt
1 cup dry whole wheat couscous
15 ounce can black beans, drained and rinsed
1 cup fresh corn kernels
1/2 cup red onions, chopped
1/4 cup cilantro, chopped
1 small jalapeno pepper, seeded and diced
3 tablespoons fresh lime juice
2 tablespoons olive oil

In a medium saucepan, bring broth, water, cumin and granulated garlic to a boil. Stir in salt and couscous. Cover, remove from heat and let stand for 5 to 10 minutes - until all liquid has been absorbed. Uncover and fluff with a fork - let cool down while you continue to prepare the rest of the salad.

Transfer couscous to a large bowl. Stir in rinsed beans, corn, onions, cilantro and diced jalapeno.
Pour in lime juice and oil and stir until moistened. Season with salt and pepper, to taste, if desired.

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