Bring 1 1/4 cups of chicken broth to a boil in a 2 quart or larger sauce pan and stir in the 1 cup of couscous. Cover the pot and cook for 6 to 7 mins, let stand for 5 minutes in low heat.
In a large bowl, whisk together 3 table spoons of olive oil, 2 tables spoons of lime juice, 1 tea spoon of vinegar and 1/2 tea spoon of cumin. Add some chooped green onions, 1 chooped red pepper, chopped cilantro, 1 cup of corn and 15 ounce of canned beans (drained) and 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 and serve
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