Moroccan Couscous Salad With Baby Corn

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 boil couscous in six cups of water; cover, remove from heat, and let stand for 20 to 30 minutes; chill uncovered.
• 2 for vinaigrette, place all items, except oil and baby corn, in food processor and drizzle in oil while blending.
• 3 or, finely chop ingredients by hand and blend with a wire whisk.
• 4 mix couscous, baby corn, vinaigrette, and all other ingredients; chill overnight.
• 5 can be served as a side dish or as a meal.
• 6 serve with fresh pita bread and lettuce.