MOROCCAN COUSCOUS SALAD WITH BABY CORN
Make and share this Moroccan Couscous Salad with Baby Corn recipe from Food.com.
Provided by Dancer
Categories Corn
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Boil couscous in six cups of water; cover, remove from heat, and let stand for 20 to 30 minutes; chill uncovered.
- For vinaigrette, place all items, except oil and baby corn, in food processor and drizzle in oil while blending.
- Or, finely chop ingredients by hand and blend with a wire whisk.
- Mix couscous, baby corn, vinaigrette, and all other ingredients; chill overnight.
- Can be served as a side dish or as a meal.
- Serve with fresh pita bread and lettuce.
Nutrition Facts : Calories 823.1, Fat 38, SaturatedFat 5.4, Sodium 1003.4, Carbohydrate 99.2, Fiber 10.5, Sugar 5.4, Protein 17
SUMMER GARDEN COUSCOUS SALAD
This couscous salad makes the most of summer's bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It's even better now! -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly., In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous., In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.
Nutrition Facts :
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