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Couscous Salad
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Description
Colorful couscous salad mixed with a deliciously complementing dressing.
Ingredients
- FOR THE SALAD:
- 2-½ cups Cooked Couscous (cooled)
- 1 whole Bell Pepper, Stem And Seeds Removed, Then Diced
- 1 whole Scallion Diced
- 1 can 14 Oz Can, Sweet (low Sodium) Corn Kernels, Drained
- ½ cups Hulled, Steamed Edamame
- 1 Tablespoon Sliced Almonds
- 1 teaspoon Salt Or Enough To Flavor
- 1 teaspoon Black Pepper
- FOR THE VINAIGRETTE:
- 1 teaspoon Minced Garlic
- 2 Tablespoons Lemon Juice
- 1 teaspoon Balsamic Vinegar
- 1 Tablespoon Chili Oil
- 1 Tablespoon Olive Oil
- 1 teaspoon Pepper
- 1 teaspoon Salt, Or To Taste
Preparation
For the salad:
Mix together the cooked and cooled couscous, bell pepper, scallions, corn, edamame, almonds, salt and pepper. Pour in vinaigrette or dress individual servings.
For the vinaigrette:
Put all of the dressing ingredients into a jar with a lid. Put the lid on and shake until combined.
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