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Couscous Salad with Baby Corn

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Description Edit

Ingredients Edit

Directions Edit

  1. Boil couscous in six cups of water; cover, remove from heat, and let stand for 20 to 30 minutes; chill uncovered.
  2. For vinaigrette, place all items, except oil and baby corn, in food processor and drizzle in oil while blending.
  3. Or, finely chop ingredients by hand and blend with a wire whisk.
  4. Mix couscous, baby corn, vinaigrette, and all other ingredients; chill overnight.
  5. Can be served as a side dish or as a meal.
  6. Serve with fresh pita bread and lettuce.

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