Instructions: Heat oil in a large non-stick skillet over medium heat; stir in cumin and red pepper. Add onion and bell pepper. Cook, stirring until onion is slightly browned, 5 to 6 minutes. Add beans and corn, and cook until heated through.

Heat 2 cups water to a boil in microwave. Put couscous in a large serving bowl and pour water over, cover and let stand for 5 minutes. Add minced chipotle peppers to couscous and fluff with a fork.

To serve, divide couscous among serving plates and top with black bean mixture. Garnish with tomatoes and cilantro.

NOTES : This is what we had for dinner last night. It was really delicious. The original recipe called for grits, but we used couscous instead.

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