Couscous Salad With Fresh Corn |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A wonderful fresh cold pasta salad for summer. Note: You will have about twice as much dressing as you will need for this recipe. Save extra for salad. Ingredients:
4 cups couscous |
4 cups water |
3/4 cup vegetable oil |
6 ears fresh corn, cooked and cut off cob |
1/2 cup sesame seeds, toasted |
1/2 cup cilantro |
2 cups spinach, chiffonade |
3 cups tomatoes, chopped |
2 cups avocados, cubed and tossed with a little dressing |
salt and pepper |
1 3/4 cups vegetable oil |
1 1/2 cups rice wine vinegar |
1/2 cup sesame oil |
2 tablespoons garlic |
1 teaspoon coriander, ground |
1 teaspoon white pepper, ground |
1 1/2 teaspoons salt |
2 tablespoons sugar |
1/4 cup soy sauce |
Directions:
1. Boil water, pour over couscous, cover and let sit for 10 minutes.
2. Fluff couscous, toss with oil and cool.
3. (note: couscous can be toasted in a pan with olive oil first if desired).
4. Add remaining ingredients and mix well.
5. Toss with enough dressing to just coat.
6. Adjust seasoning.
7. Dressing:Blend all ingredients in food processor or blender.
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