Black Bean and Couscous Salad

This recipe was given to us from Sue McMillan.

	Ingredients
1	Cup of uncooked couscous*
1 1/4	Cups of chicken broth
3	Tablespoons of extra virgin olive oil
2-3	Tablespoons of fresh lime juice
1	Teaspoon of red wine vinegar
1/2	Teaspoon of ground cumin
8	green onions chopped
1	Red bell pepper de seeded and chopped
1/4	Cup of chopped fresh cilantro
1	Cup of frozen corn kernels that have been thawed**
2	15 ounce cans of black beans that have been drained
	Salt and pepper to taste
	Directions
	Bring the chicken broth to a boil in a 2 quart or larger sauce pan.
	Stir in the couscous, cover the pot, and then remove it from the heat. Let it stand for 5 minutes.
	In a large bowl whisk together the olive oil, lime juice, vinegar, and cumin. Add the green onions, red pepper, cilantro, corn, corn, and toss to coat.
	Fluff the couscous well to break up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste.
	Serve at once or refrigerate until ready to serve.

	*Trader Joe's carries a bagged product called "Harvest Grains" which is a mixture of mostly couscous with some orzo, baby garbanzo beans, and red quinoa. This is a delicious substitute for the couscous but it needs to cook a bit longer. If you use this, follow the directions on the package to prepare them.

	**To speed up the process, instead of thawing the corn you can mix the corn while it's still frozen in with the hot couscous after it stands in step 1. This cools the couscous down faster and the heat from the couscous thaws the corn.