Cook the couscous
First of all cook the 3 cups of couscous, following the instructions given on the packet.
Drain and strain the couscous
Drain the cooked couscous with a medium sieve or strainer and run under cold running water for few seconds. Drain them again and place into a medium bowl. Take a fork and fluff the cooked couscous properly and set aside to cool.
Prepare the dressing
Meanwhile, pick a medium bowl and pour in the 2 tablespoons of olive oil and ¾ teaspoon of roasted cumin powder. Top with some salt and ground black pepper to taste. Drizzle the freshly extracted juices of three limes all over the mixture in the bowl and whisk them together very thoroughly.
Mix the overall ingredients
Place the boiled couscous in a large salad bowl or platter and arrange the peeled and chopped slices of one ripe mango on the top. Add in 1 cup of boiled black beans, chopped red bell pepper, and the crushed scallions.
Note: You can replace the black beans with the corn beans.
Pour in the dressing
Drizzle the dressing all over the salad and toss the ingredients to coat them completely.
Sprinkle the Summer Couscous Salad with some minced chives, serve and enjoy.