Summer Couscous Salad
By: Meagan Meyer
Published: Saturday, May 24, 2014 - 7:35pm

Ingredients




FOR THE SALAD:
1 cup Israeli couscous
1 TBSP Pepper
1 TBSP Garlic Powder
1½ cup Low Sodium Chicken Broth
20 cherry tomatoes
1 avocado
2 ears of corn, shucked and cleaned
½ cup basil
FOR THE DRESSING:
2 Clementine Oranges
½ lemon
1½ TBSP Rice Wine Vinegar
1½ TBSP Olive Oil
1½ TBSP Dijon Mustard

Preparation

1 Add water to a large pot over high heat. Bring to a boil and then add corn. Cook until tender, about 10-12 min. Remove from water and let cool. 2 Meanwhile, in a small pan, add 1½ cup of chicken broth, pepper and garlic powder. Bring to a boil and add couscous. Cover and lower heat to low and let simmer until al dente, about 12 minutes. 3 Make dressing. In a small bowl, squeeze juice out of lemon and clementines. Add vinegar, oil and mustard. Whisk together until evenly combined. Set aside. 4 Halve cherry tomatoes, slice avocado into cubes and roughly chop basil. Hold corn upright and run a large knife down the side to remove corn kernels. 5 Add corn,tomatoes, basil,avocado and dressing to couscous. Mix until combined. Either serve or refrigerate and serve cold.