Sharing Saturday - Black Bean and Couscous Salad

First of all, don't forget to sign up for this week's giveaway! The title is Jane Davitt's m/m new release, Gambling on Love.

Okay, now that that's out of the way...Saturdays around here are going to be share days. Meaning, I'm going to be sharing some of my favorite recipes, projects, etc. If I get too busy to post one of mine, I'll share links to some of my favorites.

Today's is a staple in my house, especially in the summertime. It's light, healthy, and so full of flavor.

Black Bean and Couscous Salad
INGREDIENTS
1 cup uncooked couscous
1 1/4 cups chicken broth
3 tbsp extra virgin olive oil
2 tbsp fresh lime juice
1 tsp red wine vinegar
1/2 tsp ground cumin
4 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained and rinsed

DIRECTIONS
1. Bring broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover and remove from heat. Let stand for 5 minutes.
2. Whisk together the olive oil, lime juice, vinegar and cumin.
3. Combine green onions, red pepper, cilantro, corn, and beans in a bowl.
4. Drizzle dressing over vegetables and toss to coat.
5. Fluff the couscous well, breaking up any chunks. Add vegetables and mix well.

NOTES: Serves 8 as a side dish, and is good both warm and cold.