"A delicious salad that still taste as great after a few days."

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

• Boil chicken in a 2 quart or larger sauce pan. Mix in the couscous and cover the pot. Remove from heat source and leave it for 5 minutes.
• Meanwhile, stir olive oil with lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans. Toss until coated.
• Break the chunks off the couscous by fluffing it up. Add to vegetables and combine well. Add salt and pepper then chill until serving.
• Makes 8 to 10 servings