Black Bean and Couscous Salad

1 cup uncooked couscous
1 1/4 cup broth (chicken or vegetable)
3 TBSP olive oil
2 TBSP fresh lime juice
1 tsp red wine vinegar
1/2 tsp cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup fresh cilantro or flat Italian parsley
1 cup frozen corn, thawed
2 cans black beans, rinsed and drained
salt and pepper to taste

Bring broth to boil in a 2 qt 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 the olive oil, lime juice, vinegar, and cumin. Add green onions, red pepper, cilantro, corn and black beans. Toss to coat.

Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve. Keeps well in the frig for a couple of days.