Couscous Salad

Couscous salad is one of my go to recipes for the summer especially for cookouts since it is not only vegetarian, but also vegan, so no one is left out. Plus it's safe to leave out without making folks sick. For those of you that have never eaten couscous, you're in for a treat, and I'm sure you'll be thinking of other things you can make with it. Adding cored, seeded and diced jalapenos are a nice addition if you're not a light weight in the heat department.

1 c uncooked couscous
1 1/2 c vegetable broth
2 Tablespoons olive oil
2 Tablespoons lime juice
1 teaspoon red wine vinegar
1/2 teaspoon cumin
8 green onions chopped
1 red bell pepper chopped
1/4 c fresh cilantro
1 can sweet corn (frozen works too, just thaw first)
1 can black beans (drained and rinsed)
salt and pepper to taste


Directions 
Bring broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. 
Cover the pot and remove from heat. 
Let stand for 5 minutes or until the liquid is absorbed.
In a large bowl, whisk together the olive oil, lime juice, vinegar, and cumin.
Add green onions, red pepper, cilantro, corn, and beans and toss. 
Fluff the couscous with a fork, breaking up any chunks. 
Add together and mix well. 
Season with salt and pepper to taste refrigerate until ready to serve.