Yucatan Couscous

• 1 cup pearl couscous (Israeli couscous)
• 2 tbsp olive oil, divided
• 1/2 tsp ground cumin
• 1 1/2 cup boiling water
• 1 15 oz can corn
• 1 15 oz can black beans
• 1 clove unpeeled garlic
• 1/2 finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeno pepper, minced
• juice from two limes

1. Heat 1 tbsp olive oil in a saucepan. Add the couscous and saute it until it turns a bit brown, just a few minutes. Add the cumin and slowly add the boiling water. Cover with a lid and simmer on low until liquid is absorbed (about 10 min).

2. Brown the unpeeled garlic until the skin is toasted in a frying pan. Peel and mince.

3. In a medium bowl combine the couscous, corn, beans, garlic, red onion, cilantro, and jalapeno pepper. Pour the lime juice over the salad, add the remaining 1 tbsp oil, and mix well. Serve warm or cool.

Inspired by http://allrecipes.com/recipe/mayan-couscous/