I originally called this a "summer salad" because I was eating it all summer long, but then fall rolled around and I wasn't ready to let it go... so now it's just called a couscous salad. This is so good on its own, or you can spice it up and eat it as a dip with chips!
Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total Time: 20 minutes
Ingredients
1/2 cup of corn, canned or fresh
8 oz couscous
2 cups of cherry tomatoes, halved
1 avocado, cubed
2 oz mozzarella balls, quartered
3-4 leaves of basil, chopped
Italian dressing or balsamic - whatever you prefer
Process
On an oiled pan over medium-high heat, roast your corn until slightly browned - around 10 minutes and stirring often to prevent it from burning.
Make couscous as instructed on your package
Add couscous, cherry tomatoes, avocado, basil, mozzarella, roasted corn, and dressing. Mix together and enjoy!
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