Black Bean And Couscous Salad - cooking recipe

Ingredients

1 cup uncooked couscous
1 1/4 cups chicken broth or 1 1/4 cups vegetable broth
2 -3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
5 -8 green onions, chopped (white and green parts)
1 grated carrot
1 red bell pepper, seeded and chopped
1 fresh jalapeno pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup corn kernel (fresh is best, but use what you have on hand)
1 (15 -30 ounce) can black beans, drained
salt and pepper, to taste
1 (1 1/4 ounce) envelope goya salad and veggie seasoning (optional)

Preparation

Bring broth to a boil in a 2-quart or larger saucepan and stir in the couscous.
Cover and remove from heat.
Allow to stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar, cumin, and Goya seasoning (if using).
Add green onions, carrot, red and jalapeno peppers, corn, cilantro, and beans.
Toss to coat.
Fluff the couscous with a fork.
Add to the veggie mixture, and mix well.
Season to taste with salt and pepper.
Can be served immediately, or may be chilled first.
For vegetarians use the vegetable broth.