Southwest Couscous Salad

1 cup uncooked couscous
1 1/4 cup chicken broth (1 can)
6 T. extra virgin olive oil
4 T. fresh lime juice
2 t. red wine vinegar
1 t. ground cumin
4 green onions, sliced
1 roma tomato, diced
1/4 cup chopped fresh cilantro
1 cup corn kernels
1 (15 oz.) can black beans, rinsed and drained
1 avocado, peeled and diced
Salt and pepper to taste

Bring chicken broth to a boil in a pan.  Stir in the couscous, remove from the heat and cover with a lid.  Let stand 5 minutes.

In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.  Add the green onions, tomato, cilantro, corn, beans and avocado.  Toss to coat.

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.  Cover and put in the fridge for 4 hours or more for the flavors to blend.  It is really best the next day.  Serve with tortilla chips.

This is a delicious addition to a Mexican meal or summer fare.