Couscous Salad With Fresh Corn

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Total Time
40mins
Prep 25 mins
Cook 15 mins

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 Nutrition

  • 4 cups couscous
  • 4 cups water
  • 34 cup vegetable oil
  • 6 ears fresh corn, cooked and cut off cob
  • 12 cup sesame seeds, toasted
  • 12 cup cilantro
  • 2 cups spinach, chiffonade
  • 3 cups tomatoes, chopped
  • 2 cups avocados, cubed and tossed with a little dressing
  • salt and pepper
  • Sesame Dressing

  • 1 34 cups vegetable oil
  • 1 12 cups rice wine vinegar
  • 12 cup sesame oil
  • 2 tablespoons garlic
  • 1 teaspoon coriander, ground
  • 1 teaspoon white pepper, ground
  • 1 12 teaspoons salt
  • 2 tablespoons sugar
  • 14 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.
Most Helpful

5 5

Delicious dish for summer. The fresh corn and tomatoes realy make this dish stand out. Just be sure to dress it judiciously... too much dressing is not a good thing (learned that the hard way).

5 5

Wonderful!! So many delightful tastes blended together, and so many wonderful textures! I also left out the spinach. The next day when dealing with leftovers, as serving I topped the individual platings with some toasted pine nuts and we loved it that way as well! It seemed to add one more dimension to this delicious multi-dimensional dish. Thanks so much for sharing!!

5 5

What a great way to liven up couscous. The avocados and corn really make the salad. I followed the recipe but left out the spinach. I also cut back on the amount of dressing. I will be making this again. Thanks for posting.