Black Bean and Couscous Salad

This makes a pretty large batch.

1 c uncooked couscous
1 ¼ c chicken broth
3 T olive oil
2 T fresh lime juice
1 t red wine vinegar
½ t cumin
8 green onions, chopped
1 red bell pepper chopped
¼ c chopped cilantro
1 c corn kernels
2 (15 oz) cans black beans, drained and rinsed
Salt and pepper to taste

Bring broth to a boil; stir in couscous. Cover pot and remove from heat; let stand 5 minutes. In a large bowl, whisk olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans. Toss to coat. Fluff couscous well, breaking up any chunks. Add to bowl and stir well. Season and refrigerate. Best if left overnight.