Thursday, June 13, 2013

Summer Couscous Salad with Garbanzo beans, Corn, Tomatoes and Avocado

This is a really light but filling salad. I made a few changes to to the original recipe which included butter in the dressing.  I didn't think it needed butter but it did need more lime, so that's what I did.  On the second serving of this (it made quite a lot), I added garbanzo beans and really liked the addition.  The picture shows it without and you could do it either way, but below includes my changes.

*** Sorry, I forgot to take a picture of the ingredients before making it because I was in a rush!***

Summer Couscous Salad with Garbanzo beans, Corn, Tomatoes and Avocado
From: Elizabeth's Dutch oven inspired by Simply Scratch
Prep time: 30 min

1 cup couscous
2 cups grape tomatoes, halved
1 cup corn (canned and drained or frozen but thawed)
2-3 scallions,thinly sliced
2-3 Tbsp Fresh Basil, roughly chopped
1/4 -1/2 cup fresh ciliantro, roughly chopped
2 avocados, cut into 1 inch cubes
1 can garbanzo beans, drained and rinsed
Juice from 3 limes
1 Tbsp grated lime zest
2 Tbsp Olive oil
1 tsp sugar
1/2 tsp salt
1/4 tsp fresh ground pepper

1. Cook couscous according to directions on box.  Meanwhile prep tomatoes, scallions, basil cilantro, garbanzos, and corn.

2. Once couscous is cooked, transfer to bowl and fluff with a fork. Add tomatoes, corn, scallions, cilantro, garbanzo beans, and basil to serving bowl and mix. Then mix in avocados.

3. Prepare lime dressing by combining lime zest, lime juice, olive oil, sugar, salt, and pepper.  Whisk until smooth.  Drizzle over salad and stir until combined.  Serve with side of lime wedges in case someone would like more lime.

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