Black Bean Cous-Cous Salad

• 1 cup uncooked couscous
• 1 1/4 cups chicken broth
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lime juice
• 1 tablespoon red wine vinegar
• 2 teaspoons cumin
• 1 red pepper, seeded and chopped
• 1/3 cup cilantro
• 2 tablespoons garlic, crushed
• 8 green onions, chopped
• 1 (16 ounce) can black beans, rinsed and drained
• 1 -2 tomatoes, diced (optional)
• 1 jalapeno, seed and diced (optional)
• 1 cup feta cheese (optional)
• 1 cup frozen whole kernel corn
• salt and pepper

1. Bring chicken broth to boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from the heat. Let stand 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
3. Add green onions, red pepper, cilantro, corn, optional tomatoes and beans; toss to coat.
4. Fluff the couscous well, breaking up any chunks.
5. Add to the bowl with the vegetables and mix well.
6. Season with salt and pepper to taste and sprinkle feta cheese on top.
7. Serve at once or refrigerate until ready to serve.

couscous, chicken broth, extra virgin olive oil, lime juice, red wine vinegar, cumin, red pepper, cilantro, garlic, green onions, black beans, tomatoes, feta cheese, kernel corn, salt

Taken from www.food.com/recipe/black-bean-cous-cous-salad-172752 (may not work)