Black Bean Cous-Cous Salad

QETH .... a quick, easy, tasty and healthy middle eastern dish. NOTE: I agree with reviewers that this salad needs to be kicked-up-a notch, so I've made some revisions as of 7/1/09.

• Ready In: 2 hrs 50 mins
• Serves: 8

Ingredients

• 1  cup  uncooked couscous
• 1 1⁄4 cups chicken broth
• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup fresh lime juice
• 1  tablespoon red wine vinegar
• 2  teaspoons cumin
• 1  red pepper, seeded and chopped
• 1⁄3 cup cilantro
• 2  tablespoons garlic, crushed
• 8  green onions, chopped
• 1 (16 ounce) can black beans, rinsed and drained
• 1 -2  tomatoes, diced (optional)
• 1  jalapeno, seed and diced (optional)
• 1  cup feta cheese (optional)
• 1  cup frozen whole kernel corn
•  salt and pepper

Directions

1. Bring chicken broth to boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from the heat. Let stand 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
3. Add green onions, red pepper, cilantro, corn, optional tomatoes and beans; toss to coat.
4. Fluff the couscous well, breaking up any chunks.
5. Add to the bowl with the vegetables and mix well.
6. Season with salt and pepper to taste and sprinkle feta cheese on top.
7. Serve at once or refrigerate until ready to serve.