Moroccan Couscous Salad With Baby Corn - cooking recipe

Ingredients
    3 cups couscous, uncooked
    2 teaspoons salt
    1/2 cup garbanzo beans, cooked
    1 teaspoon black pepper
    3/4 cup black beans, cooked
    1/4 teaspoon allspice
    1 1/2 cups diced tomatoes
    1 1/2 teaspoons nutmeg
    1 cup chopped green onion
    1/2 cup parsley
    1 cup red wine
    1/2 yellow onion
    4 cloves garlic
    1 cup olive oil
    2 cups baby corn, cut into 1 inch pieces
Preparation
    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.

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