* 1 cup dry pearled couscous * 1 tbsp olive oil * 1 tsp cumin seeds * 2 large ears of corn, removed from cob * 2 cloves garlic, minced * 1 large shallot, diced * 1, 15 oz can black beans, drained and rinsed * 1 pint cherry tomatoes, halved * 1/4 cup pepitas * 1/4 cup fresh parsley leaves, minced * Kosher salt * Fresh ground pepper
**Lime Basil Dressing**
* 1/2 cup basil * 1 clove garlic, crushed * 1 jalapeno, roughly chopped (remove seeds for less spicy) * 3 tbsp extra virgin olive oil * Zest and juice of 1 large lime * 2 tsp white wine vinegar * 1–2 tsp maple syrup (adjust to preference)
###Instructions
1. Bring a large sauce pan filled with water to a boil and salt the water generously. Cook the couscous according to package instructions then drain and set aside.
1. To a large skillet over medium low heat add the oil. When hot, add the cumin seeds and stir in the oil for about 1 minute to become fragrant. Add the kernels from 1 ear of corn to the pan and stir into the cumin. Spread the corn out in the pan and allow to cook undisturbed for 3 minutes. Give the corn a toss then spread out again and cook for another 2-3 minutes undisturbed.
1. Add the shallots along with a pinch of salt and sauté for about 2 minutes or until the shallots have softened. Stir in the garlic and continue to sauté for 1 minute until fragrant then remove from heat.
1. To a large mixing bowl add the couscous, corn mixture, the remaining raw corn, black beans, cherry tomatoes, pepitas, parsley and a pinch of salt.
1. In a blender cup or mini food processor add the basil, garlic, jalapeno, oil, lime, vinegar, maple syrup and a generous pinch of salt and pepper. Blend (or use an immersion blender to blend) until the ingredients are mostly smooth.
1. Pour the dressing overtop the bowl of couscous then toss together to evenly mix. Use as a side, main meal or serve with extra protein based on your preference.
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###Ingredients
* 1 cup dry pearled couscous
* 1 tbsp olive oil
* 1 tsp cumin seeds
* 2 large ears of corn, removed from cob
* 2 cloves garlic, minced
* 1 large shallot, diced
* 1, 15 oz can black beans, drained and rinsed
* 1 pint cherry tomatoes, halved
* 1/4 cup pepitas
* 1/4 cup fresh parsley leaves, minced
* Kosher salt
* Fresh ground pepper
**Lime Basil Dressing**
* 1/2 cup basil
* 1 clove garlic, crushed
* 1 jalapeno, roughly chopped (remove seeds for less spicy)
* 3 tbsp extra virgin olive oil
* Zest and juice of 1 large lime
* 2 tsp white wine vinegar
* 1–2 tsp maple syrup (adjust to preference)
###Instructions
1. Bring a large sauce pan filled with water to a boil and salt the water generously. Cook the couscous according to package instructions then drain and set aside.
1. To a large skillet over medium low heat add the oil. When hot, add the cumin seeds and stir in the oil for about 1 minute to become fragrant. Add the kernels from 1 ear of corn to the pan and stir into the cumin. Spread the corn out in the pan and allow to cook undisturbed for 3 minutes. Give the corn a toss then spread out again and cook for another 2-3 minutes undisturbed.
1. Add the shallots along with a pinch of salt and sauté for about 2 minutes or until the shallots have softened. Stir in the garlic and continue to sauté for 1 minute until fragrant then remove from heat.
1. To a large mixing bowl add the couscous, corn mixture, the remaining raw corn, black beans, cherry tomatoes, pepitas, parsley and a pinch of salt.
1. In a blender cup or mini food processor add the basil, garlic, jalapeno, oil, lime, vinegar, maple syrup and a generous pinch of salt and pepper. Blend (or use an immersion blender to blend) until the ingredients are mostly smooth.
1. Pour the dressing overtop the bowl of couscous then toss together to evenly mix. Use as a side, main meal or serve with extra protein based on your preference.
[Source](https://www.instagram.com/reel/C9VVB7XPP4K/)