• Cook couscous until al dente, according to package directions.
  1 cup pearl couscous

Dressing

• While couscous is cooking, prepare the dressing by mixing the olive oil, vinegar, lime juice, honey, and spices together in a jar.
  ⅓ cup olive oil, 2 tablespoons white wine vinegar, 1 tablespoon lime juice, 1 tablespoon honey, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon black pepper, ⅛ teaspoon red pepper flakes
• Place a lid on the jar and shake until combined.
• Drain the couscous and place hot couscous in a bowl.
• Let cool for just a few minutes and then pour on the dressing while the couscous is still hot. Stir and let the couscous cool. It will appear that there is too much dressing, but some will absorb into the couscous, and the rest will coat the veggies.

Assembling the Salad

• When the couscous has cooled, add the beans, corn, pepper, onions, and cilantro. Stir until well mixed.
  1 can black beans, 1 red bell pepper, 5-6 green onions, 1 cup frozen corn, 1 cup cilantro
• Serve right away, or cover and refrigerate.