Black bean couscous salad

After visiting Kim's aunt in Pittsburgh, I was obsessed with this delicous couscous salad with chicken that she made. This recipe is not the same, but similar. Primary spice is cumin and not curry and has no almonds or raisins to speak of. But, still delicious and light. Very easy to make vegetarian - just use veggie broth and don't add chicken.

The changes from the recipe include:
one black and one chickpea beans
1 pound chicken breast (boiled in water for 15 minutes)
substituted pepper for yellow pepper

INGREDIENTS:

* 1 cup uncooked couscous
* 1 1/4 cups chicken broth
* 3 tablespoons extra virgin olive oil
* 2 tablespoons fresh lime juice
* 1 teaspoon red wine vinegar
* 1/2 teaspoon 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 (15 ounce) cans black beans, drained
* salt and pepper to taste

DIRECTIONS:

1. Bring chicken 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.
2. 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 to coat.
3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Source: http://salad.allrecipes.com/az/BlckBnndCscsSld.asp