Recipe: Cumin-Scented Black Beans and Corn with Chipotle Couscous

CUMIN-SCENTED BLACK BEANS AND CORN WITH CHIPOTLE COUSCOUS

1 tablespoon olive oil
3/4 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
1 medium onion, diced
1 small red bell pepper, diced
1 (16 ounce) can black beans, rinsed and drained
1 cup frozen corn kernels
10 ounces couscous, uncooked
2 cups water
2 chipotle peppers, minced
GARNISHES:
2 medium tomatoes, diced
1/2 cup minced fresh cilantro

Heat oil in a large non-stick skillet over medium heat; stir in cumin and cayenne pepper. Add onion and bell pepper. Cook, stirring until onion is slightly browned, 5 to 6 minutes.

Add beans and corn, and cook until heated through.

Heat 2 cups water to a boil in microwave. Put couscous in a large serving bowl and pour water over, cover and let stand for 5 minutes. Add minced chipotle peppers to couscous and fluff with a fork.

TO SERVE:
Divide couscous among serving plates and top with black bean mixture. Garnish with tomatoes and cilantro.

Makes 4 servings
Adapted from source: Chicago Tribune