Moroccan Couscous Salad with Baby Corn

Recipe by Dancer
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READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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