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Avocado Corn Couscous Salad

Prep Time1 hour 15 minutes
Cook Time15 minutes
Total Time1 hour 30 minutes
Course: Salad
Servings: 8
Author: David Buckingham

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.