Need a healthy side for a potluck party or BBQ? This salad is versatile enough to have with a roast chicken and yet can also be served with some BBQ. Or, bring this as a light lunch to work to keep the summer blues at bay. Any way you serve it, this will be amazing!
Not to mention that this is a showstopping dish. So many colors that will make any plate pop. First step is to cook the couscous in chicken broth.
Cook the corn.
The couscous should look fluffy and be tender.
Slice the avocado and tomatoes.
Mix the corn, tomatoes and avocado.
Make the vinaigrette to toss with the salad.
Summer Couscous Salad
Serves: 4 Prep: 10 min Cook: 15 min
- FOR THE SALAD:
- 2 ears Corn, Shucked And Cleaned
- 1-½ cup Low Sodium Chicken Broth
- 1 teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 cup Israeli Couscous
- 20 whole Cherry Tomatoes
- 1 whole Avocado, Peeled And Pitted
- ½ cups Basil
- FOR THE DRESSING:
- ½ whole Lemon
- 2 whole Clementine Oranges
- 1-½ Tablespoon Rice Wine Vinegar
- 1-½ Tablespoon Olive Oil
- 1-½ Tablespoon Dijon Mustard
Add water into a large pot over high heat. Bring to a boil and then add the ears of corn. Cook until tender, about 10-12 minutes. Remove corn from water and let it drain and cool.
Meanwhile, in a small pan, add the chicken broth, pepper and garlic powder. Bring to a boil and add couscous. Cover and lower heat to low and let it simmer until al dente, about 12 minutes.
While the couscous is cooking you can make the dressing. In a small bowl, squeeze juice out of the lemon and clementines. Add vinegar, oil and mustard into the bowl of juice. Whisk together until evenly combined. Set aside.
Halve the cherry tomatoes, slice avocado into cubes and roughly chop basil. Hold corn upright on a cutting board and carefully run a large knife down the side to remove corn kernels.
Add corn, tomatoes, basil, avocado and dressing into a large bowl with the couscous. Mix until combined. Either serve warm or refrigerate and serve cold.