Courtney's Black Bean Couscous Salad

1 box Near East roasted garlic and olive oil couscous (found in most grocery stores)
2 tablespoons olive oil (for couscous preparation)
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 (15 ounce) can corn, drained
2 (15 ounce) cans black beans, drained
salt and pepper

Dressing:
6 tablespoons extra virgin olive oil
4 tablespoons fresh lime juice
2 teaspoon red wine vinegar
1 teaspoon ground cumin

1. Prepare couscous as directed on the box, set aside.
2. In a large bowl, whisk together the olive oil (6 T), lime juice, vinegar, and cumin.
3. Add green onions, red pepper, cilantro, corn, and beans, and toss to coat.
4. Fluff the couscous well, breaking up any chunks.
5. Add to the bowl with the vegetables and mix well.
6. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve. Note: The salad is much more flavorful if you refrigerate it overnight.