Avocado Corn Couscous Salad
Servings: 8
Ingredients
Salad
- 2 cups pearl couscous uncooked
- 3 cups chicken broth low sodium
- kosher salt to taste
- fresh ground pepper to taste
- 4 cups frozen sweet corn
- 1 tbsp butter or olive oil
- 12 oz cherry tomatoes halved
- 16 oz fresh mozzarella balls halved
- 2 avocados cubed
White Balsamic Vinaigrette
- 1/3 cup white balsamic vinegar
- 1/2 cup olive oil
- 2 tbsp honey
- 1 tsp dijon mustard
- 1/2 tsp Italian blend seasoning
- 1/4 tsp garlic powder
- kosher salt to taste
- fresh ground pepper to taste
Instructions
Salad
- Cook your couscous as per package instructions using the chicken broth instead of the water. Season with salt and pepper to taste and add a drizzle of olive oil to the pot. Once done, transfer to a plate and let it cool.
- To a large pan, add the butter or oil and then the corn. Sauté to get those brown marks on the kernels. Season with salt and pepper to taste.
Vinaigrette
- Whisk together all the ingredients and taste the dressing. Adjust if necessary.