Moroccan Couscous Salad with Baby Corn |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
3 cups couscous, uncooked |
2 teaspoons salt |
1/2 cup garbanzo beans, cooked |
1 teaspoon black pepper |
3/4 cup black beans, cooked |
1/4 teaspoon allspice |
1 1/2 cups diced tomatoes |
1 1/2 teaspoons nutmeg |
1 cup chopped green onion |
1/2 cup parsley |
1 cup red wine |
1/2 yellow onion |
4 cloves garlic |
1 cup olive oil |
2 cups baby corn, cut into 1 inch pieces |
Directions:
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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