Black Bean & Couscous Salad

1 c. uncooked couscous
1 1/4 c. chicken broth
3 T. olive oil
2 T. fresh lime juice
1 t. red wine vinegar
1/2 t. ground cumin
1 red bell pepper
1/4 c. chopped fresh cilantro
1 c. frozen corn kernels
2 cans black beans (15 oz.)
salt and pepper to taste
8 green onions

Bring chicken broth to a boil in a saucepan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 min. Seed and chop bell pepper. Thaw corn kernels. Drain and rinse black beans. In a large bowl, whisk together olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans. Toss to coat. Fluff the couscous well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.
Recipe from Rebecca Boyce

{syd's notes} very light and refreshing. Great with chips!