1 cup uncooked couscous
1¼ cups chicken broth
3 tbs. olive oil
2 tbs. fresh lime juice
1 tsp. red wine vinegar
½ tsp. cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
¼ cup frozen corn, thawed
2 15 oz. cans black beans, drained
salt and pepper to taste
Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in couscous. Cover pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whisk together olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and refrigerate until ready to serve.