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Cook the Couscous: Bring the water to a boil on the stovetop or in an electric kettle. Add the couscous and garlic powder to a large bowl with a pinch of salt and pour the boiling water over it; mix well, then cover with a plate or lid and let sit for 7 minutes. Fluff with a fork and set aside. (Note: if you are warming the water on the stovetop, you can remove it from the heat and add the couscous directly to the pot)
Make the Dressing: Add the oil to a small jar along with the chipotle pepper, lime juice, agave, and salt. Seal the jar and shake well until emulsified; set aside.
Combine: Add the black beans, tomatoes, bell pepper, cilantro, and red onion to the bowl with the couscous. Pour the dressing over the salad and toss well until everything is combined.
Serve & Store: Enjoy immediately; if making for meal prep, transfer the salad into individual mason jars and store in the refrigerator. Leftovers will keep in the fridge for up to 5 days.