Black Bean & Couscous Salad w/ Lime-Cumin Vinaigrette

Ingredients:
1 cup uncooked Israeli couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1 teaspoon ground cumin
1/2 large red onion, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen peas, thawed
2 (15 ounce) cans black beans, drained
2-3 dashes ground cayenne red pepper
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 and cook on medium low for 10 minutes. Remove from heat and set aside to cool.

2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add onions, red pepper, cilantro, peas, beans and ground cayenne red pepper. 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.

**** Crushed pistachios or cashews are a nice addition to this dish