• Heat the olive oil in a large saucepan over medium heat. Stir in the onions, peppers and a pinch of salt and pepper. Cook for 1 to 2 minutes. Stir in the dry couscous. Add in the stock, then bring the mixture to a boil. Reduce to a simmer, cover and cook for about 15 minutes, or until the liquid is absorbed. Fluff the mixture with a fork.
• Divide the couscous into two bowls (or even four bowls for a smaller side-like portion). Top with the black beans, tomatoes, corn, green onions and cilantro. Drizzle with the chili lime dressing.
• Serve with lime wedges for spritzing.
• Note: you can make this entire thing ahead of time, including tossing with dressing, about 24 hours ahead of time.

chili lime dressing

• In a bowl, whisk together the lime juice, honey, garlic, chili powder, cilantro and a pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This dressing stays great in the fridge for a few days!