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Avocado Corn Couscous Salad

Prep Time1 hour 15 minutes
Cook Time15 minutes
Total Time1 hour 30 minutes
Course: Salad
Keyword: Vegetarian
Servings: 8

Ingredients

Salad

  • 2 cups pearl couscous uncooked
  • 3 cups vegetable 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 vegetable 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.

Notes

You can use orzo instead of couscous. 
This recipe can be made vegan by omitting the fresh mozzarella balls or substituting dairy-free mozzarella cheese shreds.
When cutting the recipe in half (4 servings): 1/6 cup = 40 ml = 2 tbsp + 2 tsp
Adapted from:
Avocado Corn Couscous Salad - Hungry Happens
(https://hungryhappens.net/avocado-corn-couscous-salad/)