Avocado Corn Couscous Salad
This Avocado Corn Couscous Salad is simple and delicious! Made with pearl couscous, roasted corn, avocado, fresh tomatoes, cucumbers, herbs and bocconcini cheese. Tossed in a tangy dressing.
Servings 6 servings
Ingredients
Couscous:
- 1 1/4 cup pearl couscous (also called Israeli couscous)
- 1 3/4 cup water or broth (vegetable broth adds great flavour)
- 1 tbsp butter
Dressing:
- 1/4 cup sweet white wine vinegar
- 1 tbsp balsamic vinegar
- 2 tsp grainy Dijon mustard
- salt and pepper to taste
Salad:
- 1 - 341 mL can of corn
- 1 tbsp butter
- 1 avocado chopped
- 1 cup mini tomatoes sliced
- 2 green onions sliced
- 1/4 cup fresh cilantro chopped
- 1 - 500 mL container of mini bocconcini cheese
Instructions
First make the pearl couscous.
- Bring the water or broth to a boil.1 3/4 cup water or broth
- Then add the butter, and stir until it is melted.1 tbsp butter
- Add the couscous bring back to a boil, then reduce the heat and simmer, covered, for 10 minutes. Stir a few times.1 1/4 cup pearl couscous
- Then remove from the heat and let cool. You can make the dressing while it cools.
- Fluff up with a fork before adding the dressing and salad ingredients.
Make the dressing:
- Combine all of the ingredients to make the dressing. Mix well then set aside.1/4 cup sweet white wine vinegar, 1 tbsp balsamic vinegar, 2 tsp grainy Dijon mustard, salt and pepper
Roast the Corn:
- In a small skillet, melt 1 tbsp of butter.1 tbsp butter
- Add the corn and cook over medium heat until the corn looks lightly toasted.1 - 341 mL can of corn
- Set aside to cool.
Putting it all together:
- Prepare the salad ingredients: chop the avocado, slice the tomatoes, slice the green onions, and chop the cilantro.
- Fluff the cooled couscous with a fork.
- Then add the vegetables, mini bocconcini cheese and dressing to the couscous.1 avocado, 1 cup mini tomatoes, 2 green onions, 1/4 cup fresh cilantro, 1 - 500 mL container of mini bocconcini cheese
- Toss.
- Let rest for about 15 minutes to 1 hour.
- Enjoy!