Lemony Shrimp Couscous Salad

1 box of Far East Couscous. Girls! Couscous is SO easy to make! You simply measure out the couscos and place it in a bowl. Boil your liquid (I always use chicken broth instead of water because it just tastes better), pour the liquid over the couscous, cover with plastic wrap and let it sit until the liquid is absorbed into the couscous. To flavor it it you can toss it with butter or olive oil and salt.

Place 3 cups of cooked couscous in a large pasta bowl, add cooked shrimp (I buy the precooked, frozen shrimp and thaw it and cut the tails off (We are NOT talking fried shrimp!), add 1 can of black beans, RINSED AND DRAINED, one red pepper finely diced, a handful of cilantro minced, 1-2 cups of fresh corn (I get frozen corn and thaw it). Toss all ingredients. To taste, flavor with fresh squeezed lemon juice (probably 3 lemons), drizzle a little olive oil and salt. Add enough lemon and olive oil to make it moist enough but not too moist. I could eat this all day long!