Ingredients for Moroccan Couscous Salad With Baby Corn
- 1 cup couscous
- 1/4 teaspoon salt
- Garbanzo Beans
- 1/4 teaspoon black pepper
- Black Beans
- Allspice
- Diced Tomatoes
- Nutmeg
- Green Onion
- Parsley
- Red Wine
- Yellow Onion
- Garlic
- 2 tablespoons olive oil
- 1 cup baby corn
- 6 cups water
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
- 1/4 cup lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 cup chopped red onion
- 1/2 cup chopped cucumber
- 1/4 cup chopped dried apricots
- warm pita bread
- fresh lettuce
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How to Make Moroccan Couscous Salad With Baby Corn
- Bring 6 cups of water to a boil in a large saucepan.
- Add 1 cup of couscous to the boiling water. Stir once, then remove from heat.
- Cover the saucepan and let the couscous stand for 20-30 minutes, or until all the water is absorbed and the couscous is fluffy.
- Fluff the couscous with a fork and spread it out on a plate to cool completely. Once cool, refrigerate uncovered for at least 30 minutes.
- While the couscous cools, prepare the vinaigrette: In a food processor, combine 1/4 cup chopped fresh cilantro, 2 tablespoons chopped fresh mint, 1/4 cup lemon juice, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth. (Alternatively, finely chop all ingredients except oil and whisk together.)
- In a large bowl, combine the cooled couscous, 1 cup of baby corn (cut into halves or thirds if large), 1/2 cup chopped red onion, 1/2 cup chopped cucumber, 1/4 cup chopped dried apricots, and the prepared vinaigrette. Gently toss to combine.
- Refrigerate the salad for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled as a side dish or a light meal. Garnish with extra cilantro and mint. Serve alongside warm pita bread and fresh lettuce for a complete experience.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
21g
Fat
27g
Carbs
33g
