Black Bean and Corn Couscous

So, I inherited some couscous from Curt's brother when they moved. It has sat in the pantry for a couple months, so I figured I should do something with it. I think this recipe would easily work if you substituted any pasta too. I kind of liked the couscous though.





Black Bean and Corn Couscous

1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons olive oil
2 tablespoons lemon or lime juice
1 tsp red wine vinegar
1/2 tsp ground cumin
8 green onions, chopped (I just used regular onions)
1 bell pepper, chopped
2 tomatoes, chopped
1/4 cup chopped fresh cilantro
1 can corn
2 cans black beans, drained
salt and pepper to taste

Bring chicken broth to boil. Stir in couscous. Cover pot and remove from heat, let stand for 5 minutes. In a large bowl, whisk together olive oil, lemon juice, vinegar and cumin. Add onions, peppers, corn and beans. Toss to coat. Fluff couscous, breaking up any clumps. Add couscous to bowl and mix. Season with salt and pepper to taste. Eat immediately or refrigerate until ready to eat.