Author Notes
Israeli Couscous with a Citrus Vinaigrette and Cherry Tomatoes, Avocado and Corn —Meagan
Ingredients
- FOR THE SALAD:
-
1 cup
Israeli Couscous
-
1 teaspoon
Pepper
-
1 teaspoon
Garlic Powder
-
1 1/2 cups
Low Sodium Chicken Broth
-
20
Cherry Tomatoes
-
1
Avocado
-
1/2 cup
Basil
- FOR THE DRESSING
-
2
Clementine Oranges
-
1/2
Lemon
-
1 1/2 tablespoons
Rice Wine Vinegar
-
1 1/2 tablespoons
Olive Oil
-
1 1/2 tablespoons
Dijon Mustard
Directions
-
Add water to a large pot over high heat. Bring to a boil and then add corn. Cook until tender, about 10-12 min. Remove from water and let cool.
-
Meanwhile, in a small pan, add 1½ cup of chicken broth, pepper and garlic powder. Bring to a boil and add couscous. Cover and lower heat to low and let simmer until al dente, about 12 minutes.
-
Make dressing. In a small bowl, squeeze juice out of lemon and clementines. Add vinegar, oil and mustard. Whisk together until evenly combined. Set aside.
-
Halve cherry tomatoes, slice avocado into cubes and roughly chop basil. Hold corn upright and run a large knife down the side to remove corn kernels.
-
Add corn,tomatoes, basil,avocado and dressing to couscous. Mix until combined. Either serve or refrigerate and serve cold.
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