Black Bean Couscous Salad

• 1-1/4 cup Chicken Broth
• 1 cup Uncooked Couscous
• 6 Tablespoons Extra Virgin Olive Oil
• 4 Tablespoons Lime Juice
• 2 teaspoons Red Wine Vinegar
• 1 teaspoon Ground Cumin
• 8 Green Onions, Chopped
• 1 Red Bell Pepper, chopped
• 1/4 cups Fresh Cilantro, Chopped
• 1 cup Frozen Corn, Thawed
• 2 cans (15 Oz. Can) Black Beans, Rinsed Thoroughly
• Salt And Pepper, to taste

1. In a 2-quart saucepan bring chicken broth to a boil and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, red wine vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
3. Fluff the couscous well and break up any chunks. Add to the bowl with the dressing and veggies and mix well. Season with salt and pepper to taste.
4. Refrigerate until ready to serve.

chicken broth, couscous, olive oil, lime juice, red wine vinegar, ground cumin, green onions, red bell pepper, ubc, frozen corn, black beans, salt

Taken from tastykitchen.com/recipes/salads/black-bean-couscous-salad-2/ (may not work)