Place couscous, cumin, and salt in a large heatproof bowl or storage container and pour 1 cup boiling water on top. Cover tightly and let sit until all the liquid is absorbed, about 10 minutes. If the couscous is not quite tender, add an additional 1/4 cup of boiling water, cover, and let sit for a few minutes longer. Fluff up with a fork.
Toss in the beans, corn, onion, cilantro, and jalapeno. Mix in the olive oil and enough lime juice to give the salad a puckery edge. Serve warm or at room temperature.
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|Serving Size: 1 Serving (273g)|
|Recipe Makes: 4|
|Calories from Fat: 35 (8%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 12.7mg||0 %|
|Potassium 621.4mg||16 %|
|Total Carbohydrate 79.7g||23 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 66.2g|
|Protein 18g||26 %|
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Calories per serving: 419
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