Couscous Salad Recipe

Ingredients

 

FOR THE SALAD:

1 glass Israeli couscous

1 TSP Pepper

1 TSP Garlic Powder

1½ glass Low Sodium Chicken Broth

20 cherry tomatoes

1 avocado

2 ears of corn, shucked and cleaned

½ container basil

FOR THE DRESSING:

2 Clementine Oranges

½ lemon

1½ TBSP Rice Wine Vinegar

1½ TBSP Olive Oil

1½ TBSP Dijon Mustard

Directions

Add water to a huge pot over high hotness. Heat to the point of boiling and afterward include corn. Cook until delicate, around 10-12 min. Expel from water and let cool.

In the interim, in a little container, include 1½ mug of chicken juices, pepper and garlic powder. Heat to the point of boiling and include couscous. Cover and lower high temperature to low and let stew until still somewhat firm, around 12 minutes.

Make dressing. In a little bowl, press squeeze out of lemon and clementines. Include vinegar, oil and mustard. Whisk together until equally consolidated. Put aside.

Split cherry tomatoes, cut avocado into 3d shapes and generally hack basil. Hold corn upright and run an extensive blade down the side to evacuate corn pieces.

Include corn,tomatoes, basil,avocado and dressing to couscous. Blend until consolidated. Either serve or refrigerate and serve