Mexican Couscous

1 C. Vegetable Broth
1 T. Butter
1 C. Couscous

2 T. Canola Oil
1 Teaspoon Minced Garlic (or 2 cloves fresh)
1/2 C. Chopped Bell Pepper
1/2 C. Chopped Onion
Ground Cumin
Black Pepper
1/3 C. Vegetable Broth
1 C. Black Beans, rinsed and drained
1 C. Corn (I use frozen. Thaw under running cool water. Drain well.)

Prepare couscous by bringing broth with butter to a boil. Add couscous, stir, cover and remove from heat.

Heat canola oil in skillet. Add bell pepper, onion and garlic. Sprinkle with ground cumin and black pepper. Cook just until onion softens. Add broth and stir. Stir in cooked couscous, black beans and corn. Heat through.
I didn't add any salt because the broth had enough salt for me. Add it if you need to.

Today I served this couscous with fish tacos.