Black Bean, Couscous and Tuna Salad

• 1 cup instant couscous
• 1 14 cups chicken stock
• 3 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon red wine vinegar
• 12 teaspoon ground cumin
• 8 green onions, chopped
• 1 orange bell pepper, seeded and chopped
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (5 ounce) can tuna (optional)

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

instant couscous, chicken stock, extra virgin olive oil, lemon juice, red wine vinegar, ground cumin, green onions, orange bell pepper, black beans, tuna

Taken from www.food.com/recipe/black-bean-couscous-and-tuna-salad-365335 (may not work)