Black Bean Couscous Salad

1 Cup uncooked couscous
1 1/4 Cups chicken broth
3 Tbs extra virgin olive oil
2 Tbs fresh lime juice
1 tsp red wine vinegar
1/2 tsp ground cumin
8 Green onions, chopped
1 Red bell pepper, seeded and chopped
1/4 Cup chopped fresh cilantro
1 Cup frozen corn kernels, thawed
2 Cans black beans, drained
Salt and pepper to taste

Bring chicken broth to a boil, stir in couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
In a large bowl, whish together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
Fluff the couscous. Add to the bowl with the vegetables and mix well. Season with salt and pepper to tast and serve at once or refrigerate until ready to serve.